No. 2537 — Baked Chopped Herring in the Shape of a Fish
English historical translation of Molokhovets recipe No. 2537 from the 1901 Russian cookbook, retaining original methods and measures.
Soak the herrings thoroughly, remove skin and bones, and finely chop with one onion and the milt. Add one French white loaf soaked in milk and squeezed dry, one tablespoon of butter and one egg; mix thoroughly.
Shape the mixture like a herring, attach the head and tail, brush with egg and sprinkle with breadcrumbs made from the loaf's crust. Fry or bake in butter in the oven; serve for breakfast straight from the pan.
For fasting days, omit the eggs, coat the shaped herring with flour rather than breadcrumbs, and replace the butter with ⅓ glass of olive or mustard oil. Serve with red lemon sauce No. 406 or mushroom sauce No. 426.
To provide
1½ pounds of herring. 1 French white loaf. 1 onion and 2 eggs. | Breadcrumbs or ½ glass of flour. 1½ tablespoons of butter or ⅓ glass of olive oil. |