The 1901 Cookbook Archive
No. 4063 — Hamburg-Style Marinated Herring
English historical translation of Molokhovets recipe No. 4063 from the 1901 Russian cookbook, retaining original methods and measures.
Soak good Dutch herring for twenty-four hours, peel the skin, cut off heads and tails, split along the belly and remove the backbone.
Spread with fine French mustard. If large, halve each fish lengthwise; leave small ones whole.
Roll each half into a tube and pack in a stoneware bowl with a little bay leaf and very coarsely crushed pepper.
Cover with olive oil.
To serve, place the rolls on an oblong herring dish, pour over some of the same oil and sprinkle with strong vinegar.
The author says herring prepared this way commands a high price.
Historical editorial note: Fish rolled and stored under oil needs strict refrigeration and validated time limits; the period procedure does not ensure safe preservation.
Original source: Read Russian recipe No. 4063. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.