No. 1222 — Baked Minced Herring with Red or Mushroom Sauce
English historical translation of Molokhovets recipe No. 1222 from the 1901 Russian cookbook, retaining original methods and measures.
Soak herring thoroughly, remove skin and bones and mince with one onion and the milt.
Add a French bread roll soaked in milk and squeezed, one spoonful of butter and one egg. Mix thoroughly and shape the mixture like a herring, attaching the head and tail.
Brush with egg, coat with crumbs from the bread crust, fry or bake in butter in the oven and serve in the same pan at breakfast.
For a fasting-day version omit eggs, use flour rather than breadcrumbs and substitute ⅓ glass of olive or mustard oil for dairy butter.
Serve red lemon sauce No. 406 or mushroom sauce No. 426.
To provide
1½ Russian pounds of herring 1 French white roll 1 onion and 2 eggs | Breadcrumbs or ½ glass of flour 1½ spoonfuls of butter or ⅓ glass of olive oil |