The 1901 Cookbook Archive
No. 4093 — Pickled Hazel Grouse
English historical translation of Molokhovets recipe No. 4093 from the 1901 Russian cookbook, retaining original methods and measures.
Lard hazel grouse before roasting.
Roast, cut in halves and cool, then pack into a jar.
Cover with cold vinegar previously boiled with spices as described for fish in recipe No. 3575.
Historical editorial note: Preserving cooked game birds with untested vinegar ratios is not a safe modern canning procedure.
Original source: Read Russian recipe No. 4093. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.