The 1901 Cookbook Archive
No. 1110 — Hazel Grouse Stewed in Sour Cream
English historical translation of Molokhovets recipe No. 1110 from the 1901 Russian cookbook, retaining original methods and measures.
Clean three or four hazel grouse, place in a saucepan and pour over one and a half to two glasses of sour cream, about five spoonfuls per bird.
Cover tightly and cook over the gentlest heat. The author praises the flavour of birds prepared this way.
Serve with a salad.
To provide
3–4 hazel grouse | 1½–2 glasses of sour cream |
Original source: Read Russian recipe No. 1110. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.