The 1901 Cookbook Archive
No. 347 — Small Pies with Fish Forcemeat and Salmon
English editorial translation of Molokhovets recipe No. 347 from the 1901 Russian cookbook, with historical measures, method and source.
Remove the bones from ½ Russian pound of pike, chop finely and fry with one spoonful of butter.
Season with salt, pepper, nutmeg and chopped parsley, then use the mixture as a filling for small pies.
In each pie put a thin slice of salmon, or a slice of whitefish, pike or perch that has been brought to the boil once and freed of bones.
To provide
½ Russian pound of pike and ⅛ pound of butter Nutmeg, parsley, salt and pepper | ½ Russian pound of salmon, or 1 pound of whitefish, pike or perch Pastry as required and 1 egg for brushing |
Original source: Read Russian recipe No. 347. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.