The 1901 Cookbook Archive
No. 4121 — Uses for Small Fillets
English historical translation of Molokhovets recipe No. 4121 from the 1901 Russian cookbook, retaining original methods and measures.
After gutting, clean the cavity of blood and wipe with a clean towel.
Cut out the small inner fillets. Use fresh or mince for sausage stuffing.
Original source: Read Russian recipe No. 4121. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.