The 1901 Cookbook Archive
No. 1115 — Sausages of Roast Hazel Grouse
English historical translation of Molokhovets recipe No. 1115 from the 1901 Russian cookbook, retaining original methods and measures.
Roast six hazel grouse, remove the meat, mince very finely and pound in a mortar.
Add the crumb of a French roll soaked in ½ glass of thick cream, four yolks, salt and three or four crushed black peppercorns.
Stuff into cleaned sausage casings, tie with thread and bring once to the boil, pricking the casings with a needle in three or four places.
Fry in butter just before serving.
Historical editorial note: The one-time boil in the original does not establish safe cooking of egg-and-poultry sausages.
Original source: Read Russian recipe No. 1115. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.