No. 919 — Veal and Herring Forshmak
English historical translation of Molokhovets recipe No. 919 from the 1901 Russian cookbook, retaining original methods and measures.
Finely mince 1½ Russian pounds of leftover roast veal. Add one Scottish herring that has been soaked, cleaned and finely chopped, two heaped spoonfuls of pounded breadcrumbs and four boiled mashed potatoes.
Mince the mixture as finely as possible. Season with three to five black peppercorns and the same number of allspice berries, a little nutmeg and one small baked onion, finely chopped.
Add ½ glass of sour cream or cream, two eggs and a spoonful of butter. Mix thoroughly, transfer to a buttered sauté pan sprinkled with breadcrumbs and bake for about half an hour.
Turn out onto a serving dish. Alternatively, use a full glass of sour cream instead of ½ glass, in which case the author recommends serving it in the tin, nickel-plated or silver sauté pan in which it cooked.
To provide
1½ Russian pounds of roast veal and 1 Scottish herring 1 onion and 2 heaped spoonfuls of breadcrumbs 4 potatoes | 3–5 black peppercorns and 3–5 allspice berries 2 eggs and ½ glass of sour cream 3 rusks and 1 spoonful of butter |