No. 1229 — Fifth Method for Herring Forshmak with Veal and Beef
English historical translation of Molokhovets recipe No. 1229 from the 1901 Russian cookbook, retaining original methods and measures.
Wash a Scottish herring and soak it in tea. On the following day remove bones and discard head and tail.
Finely chop one Russian pound of roast veal, ½ pound of boiled beef, a three-kopeck French roll without crust soaked in milk, and the herring.
Add three boiled potatoes, one egg and ⅛ Russian pound of butter, and pound again.
Season with ¼ teaspoon pepper and a little nutmeg, rub through a sieve and add ½–1 glass of fresh sour cream.
Butter a sauté pan well, sprinkle with breadcrumbs, fill with the mixture, brush with butter and sprinkle with rusks.
Bake about half an hour before serving and bring to the table in the same pan.
To provide
1 herring and ½ Russian pound of boiled beef 1 Russian pound of roast veal and a three-kopeck French roll 1 glass of milk and 3 potatoes 1 egg and ⅛ Russian pound of butter | ¼ teaspoon pepper and nutmeg ½–1 glass of sour cream Another ½ spoonful of butter 2–3 rusks |