The 1901 Cookbook Archive
No. 412 — Herring Sauce for Beef
English historical translation of Molokhovets recipe No. 412 from the 1901 Russian cookbook, retaining original methods and measures.
Soak one Dutch herring, remove all the bones, and chop finely with one onion.
Melt ½ spoonful of butter in a sauté pan and fry with flour; add the herring and fry again. Pour in two or three glasses of stock, boil and strain.
Add a little lemon juice and pour over the meat. If desired, add sour cream and bring to the boil once.
To provide
1 Dutch herring 1 onion and ½ lemon | ½ spoonful of butter and optionally 2–3 spoonfuls of sour cream 1 spoonful of browned flour No. 390 |
Original source: Read Russian recipe No. 412. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.