The 1901 Cookbook Archive
No. 1221 — Fried Herring Stuffed with Its Milt
English historical translation of Molokhovets recipe No. 1221 from the 1901 Russian cookbook, retaining original methods and measures.
Soak four herrings for thirty-six hours. Drain and thoroughly dry, using white bread as the source directs.
Leave the skin on, but eviscerate. Mince the milt with one onion, a spoonful of butter, a handful of grated stale bread, pepper and one egg.
Mix and stuff the fish; coat with egg and breadcrumbs and fry gently in butter, avoiding excessively hot fat so the fish does not break apart.
Serve with potatoes at breakfast or alongside meatless borscht.
Historical editorial note: The thirty-six-hour soak and uncooked milt stuffing are historical; keep fish refrigerated and cook safely.
Original source: Read Russian recipe No. 1221. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.