The 1901 Cookbook Archive
No. 427 — Cherry Sauce for Roast Wild Boar or Chamois
English historical translation of Molokhovets recipe No. 427 from the 1901 Russian cookbook, retaining original methods and measures.
Heat ¾ glass of cherry purée sweetened with honey or sugar in 1½ glasses of the roasting juices from the same meat.
Add two or three lumps of sugar, a piece of cinnamon half a vershok long, four or five coarsely crushed cloves, and one teaspoon of potato starch mixed with a spoonful of water.
Bring to the boil, rub through a sieve, add ½ glass of Madeira and pour over the sliced roast.
To provide
¾ glass of cherry purée ½ glass of Madeira and 2–3 lumps of sugar ½ vershok of cinnamon | 1 teaspoon of potato starch 5–6 cloves |
Historical editorial note: The method specifies four or five cloves; the supply list gives five or six.
Original source: Read Russian recipe No. 427. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.