The 1901 Cookbook Archive
No. 1116 — Sausages of Hazel Grouse or Hare
English historical translation of Molokhovets recipe No. 1116 from the 1901 Russian cookbook, retaining original methods and measures.
Skin and bone one hare or six hazel grouse. Scrape the meat with a knife and pound thoroughly.
Add an equal quantity of finely cut, pounded pork fat, about one teaspoon of salt, ½ teaspoon of ground black pepper, a little mace and three eggs.
For hare add one glass of sour cream; for hazel grouse add one glass of cream. Add the crumb of a white roll soaked in ½ glass of red wine.
Fill small sheep intestines loosely, boil for about half an hour and fry in butter just before serving.
Historical editorial note: Historical use of animal casings and game meat requires inspection and safe internal temperatures.
Original source: Read Russian recipe No. 1116. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.