The 1901 Cookbook Archive
No. 1117 — Hazel Grouse Butter Spread for Breakfast
English historical translation of Molokhovets recipe No. 1117 from the 1901 Russian cookbook, retaining original methods and measures.
Clean three hazel grouse and roast in ¼ Russian pound of butter. Let cool, remove the meat from the bones, chop and pound.
Add nutmeg, optionally ⅛ Russian pound of grated Parmesan, three or four spoonfuls of chopped truffles and ⅞ Russian pound of butter.
Rub through a sieve and stir until thick, then transfer to a butter dish.
For keeping the spread longer, the author recommends putting it in a stoneware bowl and pouring melted beef fat over it.
To provide
3 hazel grouse and cayenne pepper Or nutmeg 3–4 spoonfuls of truffles | 1 Russian pound of butter Optional ⅛ Russian pound of Parmesan Optional melted fat |
Historical editorial note: The old fat-sealing and storage method should not be relied on for contemporary food safety.
Original source: Read Russian recipe No. 1117. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.