The 1901 Cookbook Archive
No. 1097 — Black Grouse with Sour Cream, Sausages and Potatoes
English historical translation of Molokhovets recipe No. 1097 from the 1901 Russian cookbook, retaining original methods and measures.
Roast two black grouse as in No. 1096 and add sour cream to the pan.
Put about ½ Russian pound of sausages in a small saucepan with a little water, bring to the boil once and cut into slices.
Add the sausage to the game gravy, pour in a small glass of French table wine and add a teaspoon of flour mixed with a spoonful of water.
Bring to the boil, add separately boiled potatoes, boil again and serve.
Historical editorial note: The source's brief heating of sausages and approximate game doneness are historical, not safe-temperature guidance.
Original source: Read Russian recipe No. 1097. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.