The 1901 Cookbook Archive
No. 4162 — Hazel-Grouse or Hare Sausages
English historical translation of Molokhovets recipe No. 4162 from the 1901 Russian cookbook, retaining original methods and measures.
Skin and debone one hare or six hazel grouse. Scrape meat with a knife and pound it.
Add an equal amount finely sliced and pounded pork fat, about one teaspoon salt, half a teaspoon black pepper and a little mace.
Mix in three eggs and one glass sour cream for hare, or one glass cream for grouse.
Add the crumb of a roll soaked in half a glass red wine and squeezed.
Fill small sheep casings loosely, simmer for about half an hour and fry in butter just before serving.
Historical editorial note: Wild game may carry parasites, and the historic simmer time does not verify a safe internal temperature.
Original source: Read Russian recipe No. 4162. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.