The 1901 Cookbook Archive
No. 755 — Sausages Stuffed with Chicken, Ham and Wine
English historical translation of Molokhovets recipe No. 755 from the 1901 Russian cookbook, retaining original methods and measures.
Finely slice ½ chicken fillet, ½ hazel-grouse fillet, ½ Russian pound of bacon fat and one pound of ham. Chop and pound in a mortar.
Add one whole egg, two yolks, a pinch each of pepper and nutmeg, and ½ glass of Malaga wine. Mix thoroughly.
Fill an ox intestine with the mixture without packing too tightly. Cook in broth or boiling water for three-quarters of an hour.
Serve the finished sausages with cabbage.
Historical editorial note: The historical period of boiling is not a modern safe cooking-temperature standard for poultry and forcemeat.
Original source: Read Russian recipe No. 755. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.