Russian Cuisine

Main dishes



7 ounces pork fatback, cut into 1/8-inch slices
1 large grouse (capercaillie, 2-3 pounds)
Salt to taste
2 bay leaves
3 whole cloves
½ inch cinnamon stick
1 onion, sliced
1 bottle dry red wine

Cover the bottom of a glazed ceramic jar with several slices of pork fatback. Cut the grouse into serving pieces and add them to the jar, interspersed with the salt, spices, onion, and remaining fatback. Add the bottle of red wine. Tie a cloth over the opening and seal with dough. After you have baked your daily bread and taken it from the oven, place the grouse in the oven and leave it there overnight. (The large Russian wood-burning stoves retained the heat that had accumulated during the bread-baking, and the grouse would cook as the oven slowly cooled off. ) The next day, arrange the grouse on a platter, chill, and serve.

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