The 1901 Cookbook Archive
No. 1100 — Roast Partridges
English historical translation of Molokhovets recipe No. 1100 from the 1901 Russian cookbook, retaining original methods and measures.
Clean three partridges and roast them exactly as described for hazel grouse in No. 1109.
To provide
3 partridges ¼ Russian pound of pork fat and ½ Russian pound of butter | 2 spoonfuls of sour cream 2–3 rusks and green parsley |
Original source: Read Russian recipe No. 1100. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.