The 1901 Cookbook Archive
No. 2357 — Fish Forcemeat
English historical translation of Molokhovets recipe No. 2357 from the 1901 Russian cookbook, retaining original methods and measures.
Take one pound boned pike, zander, ruffe or perch, salt and season with black pepper.
Add finely chopped onion fried in half a spoonful oil, a small roll soaked in water, and optionally nutmeg.
Chop very finely, pound and sieve. On a floured board roll into a sausage shape, wrap in a clean cloth and tie with thread.
Poach in fish broth until cooked, cool, unwrap and cut into slices; put into a tureen with fish soup.
This forcemeat is also used for pelmeni, pies and pâtés.
Historical editorial note: Cook minced fish thoroughly to a safe temperature.
Original source: Read Russian recipe No. 2357. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.