No. 619 — Baked Potatoes with Herring or Sardines
English historical translation of Molokhovets recipe No. 619 from the 1901 Russian cookbook, retaining original methods and measures.
Slice cooked peeled potatoes prepared as in No. 604. Soak two herrings, remove all bones and chop the fish finely.
Fry one finely chopped onion in one spoonful of butter and mix with the herring. Grease a sauté pan with ½ spoonful of butter and alternate layers of potatoes and the onion-and-herring filling.
Lightly season with crushed allspice and black pepper. Sprinkle grated white bread on top, then add one spoonful of butter fried with another onion, or instead pour over one glass of sour cream beaten with two egg yolks.
Place the assembled dish into the oven to bake.
To provide
¾ garnets of potatoes and 2 herrings 3–4 allspice berries and 3–4 black peppercorns 3 spoonfuls of grated white bread | ⅜ Russian pound of butter and 2 onions, or ¼ Russian pound of butter and 1 onion 1 glass of sour cream, optionally 2 yolks |