No. 2390 — Small Pies with Fish Forcemeat, Viziga and Fish
English historical translation of Molokhovets recipe No. 2390 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare fish forcemeat from two to three pounds boned zander or pike, lightly fried in three or four spoons walnut or mustard oil and chopped finely.
Add one or two chopped onions, optionally fried in the same oil, salt, pepper, dill and optional nutmeg.
Soak an eighth pound viziga overnight and cook the following day with carrot, onion and two or three allspice berries. Drain, chop, salt and mix into the fish forcemeat with more oil.
Spread a layer of filling over rolled pastry, add cleaned fish seasoned with salt and pepper and dried in a napkin, then cover with more forcemeat and pastry.
Bake as in No. 2366.
To provide
For the fish forcemeat: 2–3 pounds zander or pike 3–5 spoons mustard or poppy-seed oil | 1–2 onions, salt, black pepper and dill |