The 1901 Cookbook Archive
No. 2538 — Herring Cutlets
English historical translation of Molokhovets recipe No. 2538 from the 1901 Russian cookbook, retaining original methods and measures.
Soak 4–5 ordinary or Dutch herrings, remove the bones and chop finely. Mix with 1–3 finely chopped onions fried in oil and either one French loaf soaked and squeezed dry or 12 boiled potatoes.
Form small cutlets, coat in flour and fry in ¼ glass of oil. Serve with sweet-and-sour sauce No. 2412 or sauce No. 2406.
Original source: Read Russian recipe No. 2538. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.