The 1901 Cookbook Archive
No. 1118 — Hazel Grouse Roasted in Clay While Hunting
English historical translation of Molokhovets recipe No. 1118 from the 1901 Russian cookbook, retaining original methods and measures.
Leave the feathers on the hazel grouse, but remove the entrails. Put butter and salt inside and sew the opening tightly.
Coat the entire bird in clay and put it into the fire. The original regards the bird as ready when the clay dries and cracks.
Break off the clay; the feathers will be stuck to it. Other small game birds may be prepared this way.
Historical editorial note: Roasting a feathered bird in clay and judging doneness by cracking clay are historical outdoor practices, not contemporary safe food preparation.
Original source: Read Russian recipe No. 1118. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.