The 1901 Cookbook Archive
No. 4062 — Dutch Herring with Olive Oil
English historical translation of Molokhovets recipe No. 4062 from the 1901 Russian cookbook, retaining original methods and measures.
Soak good Dutch herrings for thirty-six hours, remove the heads and thread a stout string through the tails.
Hang for twenty-four hours to drain.
Heat Provençal (olive) oil in a frying pan and lightly fry both sides.
Transfer to a salad bowl, sprinkle with black pepper and whole allspice, and alternate with thin seedless lemon slices.
Pour the olive oil from the pan over the fish.
Historical editorial note: Long soaking and room-temperature hanging of fish require modern cold-chain precautions.
Original source: Read Russian recipe No. 4062. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.