No. 1094 — Roast Black Grouse
English historical translation of Molokhovets recipe No. 1094 from the 1901 Russian cookbook, retaining original methods and measures.
Pluck and clean black grouse according to the general note, salt, lard with pork fat and roast on a spit, basting with butter.
For greater flavour, the source suggests wrapping the larded birds in buttered paper while roasting, and optionally basting with sour cream towards the end.
For older black grouse it recommends several days in spiced vinegar No. 3575, Part II, adding that freshly shot birds are less tasty.
The birds may also be roasted on a baking sheet, basting with three spoonfuls of butter and finally ½ glass of sour cream, or cooked in a saucepan.
Pour over the collected juices and separately serve: 1) beetroot sauce No. 686; 2) boiled potatoes No. 604; or 3) a fresh or pickled salad from Section X.
To provide
2 black grouse ⅛–¼ Russian pound of pork fat | 2 spoonfuls of butter Optional ½ glass of sour cream |