The 1901 Cookbook Archive
No. 1755 — Smolensk Groat Porridge with Hazel Grouse, Another Method
English historical translation of Molokhovets recipe No. 1755 from the 1901 Russian cookbook, retaining original methods and measures.
Roast two cleaned and washed hazel grouse in butter without overcooking, remove the flesh, mince, pound and sieve.
Place the bones in the roasting pan with its butter, add seven or eight glasses water, boil well and strain.
Measure six glasses broth and boil for five minutes. Add the sieved grouse flesh towards the end, mix and beat, bring once more to a boil.
Season with salt and optionally pepper and serve with butter separately.
Historical editorial note: The source's supply list also names two thirds glass Smolensk groats, but the method never describes adding them to the stock.
Original source: Read Russian recipe No. 1755. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.