To preserve hazel grouse and snipe

Clean and evicerate the birds. Wash and dry them. Fry them in fat until half cooked and set aside to cool. Pour melted fat (maslo)* into the bottom of a small barrel. Let the fat cool completely, then pack the hazel grouse tightly into the barrel, one next to another. Pour melted fat over every layer. The top layer of fat should be 2 fingers thick. Let the fat cool, then nail up the barrel, seal with tar, and store on ice. Before using, stuff the hazel grouse, and finish frying them in some of that same fat [from the barrel].