The 1901 Cookbook Archive
No. 1095 — Black Grouse Braised in Red Wine
English historical translation of Molokhovets recipe No. 1095 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and lard two black grouse with ½ Russian pound of pork fat. Brown halfway in a saucepan with two spoonfuls of butter.
Add about two glasses of broth and sliced onion and parsley root, cover and braise until tender.
Add ½–1 glass of red wine and ½ spoonful of flour mixed with a piece of butter and diluted with boiling water.
Bring the sauce to the boil and pour over the birds, cut into portions on a serving platter.
Original source: Read Russian recipe No. 1095. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.