The 1901 Cookbook Archive
No. 1326 — Pike Sausages
English historical translation of Molokhovets recipe No. 1326 from the 1901 Russian cookbook, retaining original methods and measures.
Clean five Russian pounds of pike, remove skin and bones, wash and pound finely.
Add ½ spoonful of salt, ½ teaspoon of crushed pepper, mace, ½ Russian pound of melted butter, three eggs, ½ glass of cream, half a handful of minced shallots and the crumb of a French roll soaked in ½ glass of water or milk without squeezing.
Fill thin cleaned intestines, simmer briefly in water and fry in butter.
Historical editorial note: The period method of filling animal casings and briefly simmering raw fish sausages is not a modern validated food-safety procedure.
Original source: Read Russian recipe No. 1326. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.