The 1901 Cookbook Archive
No. 2380 — Fish Pie with Eel or Whitefish and Forcemeat
English historical translation of Molokhovets recipe No. 2380 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare fish forcemeat according to No. 2379.
Roll pastry not too thinly and spread half the forcemeat over it.
Add a layer of eel or whitefish pieces, cleaned, washed, seasoned with salt and finely crushed black pepper and wrapped tightly in a napkin one or two hours beforehand.
Cover with the remaining forcemeat and pastry and let rise slightly if yeast dough is used.
Brush with oil and bake in a hot oven about three quarters of an hour, checking that the filling is fully cooked.
Original source: Read Russian recipe No. 2380. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.