The 1901 Cookbook Archive
No. 2374 — Sago and Salmon Pie
English historical translation of Molokhovets recipe No. 2374 from the 1901 Russian cookbook, retaining original methods and measures.
Boil one glass white sago in water as described in the Section XI note on pies. Drain, rinse cold and allow excess water to escape.
Season with salt, mix with two spoons oil and dill.
Spread one layer sago over rolled pastry, then a layer salmon. Season with pepper and optional spring onion, cover with the remaining sago and finally pastry.
Brush with water or oil, scatter breadcrumbs and bake in a hot oven.
To provide
1⅛ glasses white sago, about ½ pound ¼ glass oil and 1½ pounds salmon | Dill, salt and pepper Pastry ingredients separately |
Original source: Read Russian recipe No. 2374. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.