The 1901 Cookbook Archive
No. 4048 — Keeping Hazel Grouse and Snipe
English historical translation of Molokhovets recipe No. 4048 from the 1901 Russian cookbook, retaining original methods and measures.
Clean, gut, wash and wipe the game birds and fry halfway in butter, then cool.
Pour melted butter on the bottom of a barrel and let it cool completely.
Pack the birds tightly side by side, covering each layer with melted butter, with two finger-widths butter above the top layer.
After cooling, close and seal the barrel with resin and keep on ice.
Before serving, the source stuffs and finishes roasting the birds in the same butter.
Historical editorial note: Part-cooked poultry sealed under fat is unsafe and can create conditions favourable to dangerous microbial growth. This is not a validated preservation method.
Original source: Read Russian recipe No. 4048. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.