No. 1111 — Hazel Grouse à l'Amateur, Stuffed with Sardines and Anchovies
English historical translation of Molokhovets recipe No. 1111 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and eviscerate very fresh hazel grouse and cut an opening along each breast fillet.
Pound five sardines, three anchovies, one spoonful of washed butter, ¼ French white loaf, about five crushed allspice berries and nutmeg in a mortar; pass through a sieve.
Fill the grouse, wrap them in thin slices of pork fat and buttered paper, and roast on a spit or baking sheet while basting with butter.
When done, remove the paper and pork fat. Put on a platter and preferably serve the birds whole.
To provide
6 hazel grouse and 5 sardines 8 anchovies and ½ Russian pound of pork fat ¼ French white loaf | 5 allspice berries Nutmeg 2–3 spoonfuls of butter |