No. 1226 — Meat and Herring Forshmak
English historical translation of Molokhovets recipe No. 1226 from the 1901 Russian cookbook, retaining original methods and measures.
Finely mince 1½ Russian pounds of roast veal, game or boiled beef, together with one or two soaked, cleaned Scottish herrings and half a French roll previously soaked and squeezed.
Season with three to five crushed black peppercorns and as many allspice berries, nutmeg, and a small onion finely cut and fried in butter.
Add ½ glass of sour cream or cream, two to four eggs and one spoonful of butter. Mix well.
Transfer to a buttered, breadcrumb-dusted sauté pan, bake for about half an hour and turn onto a platter to serve.
For a moister version add two whole glasses of sour cream instead of ½ glass and serve directly from the tinned or nickel-plated baking pan.
To provide
Leftover roast meat and 1–2 herrings Or 10–12 sardines ½ French roll and 1 onion | 3–5 black peppercorns and 3–5 allspice berries 2 eggs and ½ glass of sour cream or cream 2 rusks and 2 spoonfuls of butter |