The 1901 Cookbook Archive
No. 1125 — Waders in Red Wine with Mushrooms
English historical translation of Molokhovets recipe No. 1125 from the 1901 Russian cookbook, retaining original methods and measures.
Pluck twelve to fifteen wading birds as for other game. Discard the heads and stomachs, reserving the other offal.
Into a saucepan put a spoonful of butter, ½ Russian pound of finely chopped smoked pork fat, two minced onions, one to one and a half small plates of peeled sliced champignons, a spoonful of broth, salt, pepper and nutmeg.
If available add ¼ Russian pound of sweetbreads in pieces, and one glass of red wine.
Add the cleaned birds, cover and cook over low, steady heat until done.
Meanwhile mince the reserved offal, stir into the sauce just before serving and bring thoroughly to the boil.
Historical editorial note: The original method of adding game entrails at the end requires modern inspection and complete cooking.
Original source: Read Russian recipe No. 1125. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.