The 1901 Cookbook Archive
No. 1722 — Macaroni with Hazel Grouse
English historical translation of Molokhovets recipe No. 1722 from the 1901 Russian cookbook, retaining original methods and measures.
Roast two fat hazel grouse, remove the flesh from the bones and cut into small pieces.
Boil the bones in five glasses ordinary meat broth, strain, reboil and cook broken macaroni in this broth for about ten minutes. Drain, reserving the stock for soup.
Mix pasta and grouse in a silver saucepan or serving dish with a quarter pound grated Parmesan, a little of the broth and a spoonful butter.
Warm in an oven until lightly browned on top and serve in the same saucepan.
Historical editorial note: The author lists half a pound pasta, two grouse, five glasses broth, quarter pound butter and quarter pound Parmesan.
Original source: Read Russian recipe No. 1722. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.