The 1901 Cookbook Archive
No. 989 — A Fourth Way to Roast Chamois
English historical translation of Molokhovets recipe No. 989 from the 1901 Russian cookbook, retaining original methods and measures.
Soak the meat for three days in kvass or vinegar, as described in No. 988.
Lard with strips of pork fat, then roast on a baking sheet as for hare, basting first with butter and later with sour cream.
Serve with a fresh or pickled salad.
Historical editorial note: The three-day marinade is a historical practice, not a modern refrigeration or game-meat safety protocol.
Original source: Read Russian recipe No. 989. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.