The 1901 Cookbook Archive
No. 1096 — Black Grouse with Chestnuts
English historical translation of Molokhovets recipe No. 1096 from the 1901 Russian cookbook, retaining original methods and measures.
Brown two well-cleaned black grouse to about half done in a saucepan with 1½–2 spoonfuls of butter, adding a little boiling water to prevent burning.
Pour in ½ glass of broth and ½–1 glass of sour cream. Turn the birds and braise covered until tender.
Meanwhile scald ½ Russian pound of chestnuts, peel and cook in two glasses of milk with butter.
Serve the chestnuts with the black grouse.
Original source: Read Russian recipe No. 1096. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.