The 1901 Cookbook Archive
No. 2575 — Fish Forcemeat for Pâtés
English historical translation of Molokhovets recipe No. 2575 from the 1901 Russian cookbook, retaining original methods and measures.
Bone 1½ pounds of pike, whitefish or pike-perch. Salt, add a little black pepper, allspice and nutmeg, and half a finely chopped onion fried in ½ tablespoon of oil.
Finely chop everything and pound it in a mortar. Add half a French loaf soaked in water or fish broth, pour in ½ glass of fish stock and 1–2 tablespoons of oil, stir well, then rub through a sieve.
Original source: Read Russian recipe No. 2575. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.