The 1901 Cookbook Archive
No. 2411 — Herring Sauce
English historical translation of Molokhovets recipe No. 2411 from the 1901 Russian cookbook, retaining original methods and measures.
Soak one Dutch herring, remove its bones and finely chop with an onion.
Mix two or three spoons oil with a spoonful toasted flour No. 390, herring and onion; fry lightly.
Add two and a half glasses fish broth and a little lemon juice, boil and strain.
Pour over boiled potatoes, potato cutlets or similar dishes.
Original source: Read Russian recipe No. 2411. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.