The 1901 Cookbook Archive
No. 1753 — Smolensk Groats with Hazel Grouse
English historical translation of Molokhovets recipe No. 1753 from the 1901 Russian cookbook, retaining original methods and measures.
Clean two or three fresh hazel grouse and boil in water or broth with salt, one or two allspice berries and a clove until tender.
Bone and finely mince the meat. Rub one and a quarter glasses Smolensk groats with an egg, dry and cook in one and a half glasses of the grouse broth with three spoonfuls butter.
When thickened stir in the minced grouse, season with salt, cover and bake in a hot oven for half an hour.
Turn onto a dish to serve.
Historical editorial note: The supply list states two to three grouse, one and a quarter glasses groats, one egg and a quarter pound butter.
Original source: Read Russian recipe No. 1753. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.