The 1901 Cookbook Archive
No. 2595 — Fasting Fish Ham for a Cold Appetizer
English historical translation of Molokhovets recipe No. 2595 from the 1901 Russian cookbook, retaining original methods and measures.
Clean carp, tench, eel and salmon, remove their flesh from the bones and include the milt from the carp. Chop everything finely, then pound with salt, black pepper, nutmeg and Provençal (olive) oil.
Shape this mixture like a loaf, sew tightly into a cloth and boil in red wine diluted with an equal amount of water, adding cloves, bay leaf and pepper. Allow it to cool in the wine and then place under a press.
Serve cold as an appetizer, sliced and garnished with herbs.
Historical editorial note: The fish 'ham' is a historical imitation of cured meat; the source does not provide validated curing, cooking-temperature or refrigerated-storage guidance.
Original source: Read Russian recipe No. 2595. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.