The 1901 Cookbook Archive
No. 1103 — Partridges with Sauerkraut
English historical translation of Molokhovets recipe No. 1103 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare the partridges in the same manner as pike No. 1313, but leave them longer in the oven because the source says they need more heat.
Before baking, lightly fry the birds in butter and lard them with strips of pork fat.
For three partridges, use ¼ Russian pound of pork fat and ½ Russian pound of butter.
Historical editorial note: The source's cross-reference is to a pike dish, No. 1313; it has not been silently changed.
Original source: Read Russian recipe No. 1103. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.