The 1901 Cookbook Archive
No. 1099 — Fillet Cutlets of Black Grouse
English historical translation of Molokhovets recipe No. 1099 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare cutlets from black-grouse fillets in the same way as capercaillie fillets, No. 1093. No further procedure is given.
Original source: Read Russian recipe No. 1099. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.