No. 778 — Hussar's Liver with Herring
English historical translation of Molokhovets recipe No. 778 from the 1901 Russian cookbook, retaining original methods and measures.
For another version of Hussar's Liver, salt the beef with ½ teaspoon of salt. Put one sliced onion, two carrots and 1½ spoonfuls of butter in a saucepan, then add the beef. Cover and stew until browned all over.
Remove the beef and make eight or nine deep cuts into it, almost to the bottom.
Wash, clean and finely chop half a large herring. Add one glass of grated rye bread, six allspice berries, two black peppercorns ground, four green-onion stalks, one egg and ½ spoonful of butter. Mix, chop again and use to fill the cuts in the beef.
Tie the beef with string and stew until tender, adding broth or boiling water as necessary.
Remove the meat, stir ½ glass of grated rye bread into the cooking sauce, bring to the boil, strain and pour it over the beef.
To provide
3 Russian pounds of tender beef ½ large herring or 1 small herring 1 egg, black pepper and allspice | Rye bread and green onions 1 onion, 2 carrots and ¼ Russian pound of butter Additional rye bread for thickening |