The 1901 Cookbook Archive
No. 1385 — Pie with Minced Fish and Anchovies
English historical translation of Molokhovets recipe No. 1385 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, wash, debone and salt fresh fish with few bones, preferably pike, and season with pepper.
Wrap tightly in a towel for two hours according to the original, then slice.
Fry chopped onion in a spoonful of butter, add fish and fry until nearly cooked.
Cool, mince, add chopped parsley and spread over rolled pastry. Scatter with washed, chopped anchovies and melted butter, cover with pastry and bake.
To provide
2 Russian pounds of pike 15 anchovies and 2–3 spoonfuls of butter | Salt, pepper and parsley Dough ingredients separately |
Historical editorial note: The old room-temperature resting procedure should be replaced by safe refrigeration.
Original source: Read Russian recipe No. 1385. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.