The 1901 Cookbook Archive
No. 1092 — Cold Capercaillie or Black Grouse Baked in Red Wine
English historical translation of Molokhovets recipe No. 1092 from the 1901 Russian cookbook, retaining original methods and measures.
Line a glazed earthenware pot with a few small pieces of pork fat, two bay leaves, three cloves, some cinnamon and one large onion.
Cut the black grouse into pieces and layer in the pot, sprinkling the layers with spices, pork fat and salt.
Add one bottle of very light red wine, tie a cloth over the pot and seal with dough.
Leave in the oven after the bread has been removed, until the following morning. Take out, transfer to a serving dish and place on ice.
To provide
1 capercaillie or black grouse ½ Russian pound of pork fat 2 bay leaves and 3 cloves | ½ vershok of cinnamon 1 head of onion 1 bottle of red wine |
Historical editorial note: Leaving cooked game overnight in a cooling oven and then putting it on ice is historical, not compliant with modern safe chilling rules.
Original source: Read Russian recipe No. 1092. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.