over, put them in a roasting-pan in a brisk oven, and
cook for eight minutes. Untruss, and cut away the wings,
legs, and breasts. Put loz. of butter into a saucepan with
half a carrot cut in very small pieces, half an onion cut
the same, a sprig of thyme, two bay-leaves, and six whole
peppers, and fry to a good golden colour (it will take about five
minutes). Hash the bodies of the two Grouse, and add them
to the other ingredients. Moisten with 1 pint of Spanish
sauce, \ wineglassful of sherry, £ breakfast - cupful of
mushroom liquor, and the zest of a lemon, season with salt,
pepper, and nutmeg, and cook for twenty minutes. Now
put the wings, legs, and breasts into a separate sauce-
pan, and strain the sauce over them, adding six minced
mushrooms and two minced truffles✪ Salmis of Grouse. Cook for three minutes
longer, dress them on a hot dish, and serve with croutons of
fried bread for garnish.
(2) Separate the birds at the joints ; put their trimmings
into a stewpan with some stock, and boil for an hour.
Strain the stock, skim off the fat, and pour it into a clean
saucepan ; thicken with a brown roux, season with 2 or 3
table-spoonfuls of finely-minced onion and shallot, and boil
again. Half-an-hour before serving, put the pieces of Grouse
into the stock, season to taste with salt and pepper, and
keep at the side of the fire until they are thoroughly hot
through. Serve on a hot dish.
(3) Proceed the same as for No. 1, omitting the mushrooms
and truffles, and serving with bread sauce separately.
(4) The same as for No. 1, but serving with a garnish of
hot artichokes in place of the other garnish.
Salmis of Grouse with Truffles. — Eoast two Grouse, and
when they are done and while still hot, cut them into eight
pieces each ; put them in a stewpan, and cover with a thin
brown sauce. Put the cover on the stewpan, and stand it
in a bain-marie till the pieces of Grouse are hot; in another
Fig. 900. Salmis of Grouse with Truffles.
stewpan have 1| pints of game sauce, stir it over the fire, and
when reduced one-third, put in six truffles cut in small slices
and 1 table-spoonful of moist sugar. Arrange the pieces of
Grouse in a pyramid on a dish, garnish with croutons of fried
bread, pour the sauce over them, and serve. See Fig. 900.
Stewed Grouse. — Take a brace of Grouse, and truss and
stuff them. Put ^lb. of butter or good dripping into a frying-
pan, and fry in it when it is quite hot, first one Grouse
and then the other, turning- so as to brown all over. In
the meantime, have -J- pint of good gravy heating in a small
saucepan. When both birds are browned, put them in a
large saucepan, pour the hot gravy over, put the lid on
tight, and let them stew very gently till tender (they will
take about an hour) ; then put them on a hot dish, and cover,
to keep the flavour and heat in. Let the gravy cool a little,
skim off the fat that rises, and sti’ain it. Put it over the
fire again, stir in sufficient browned flour to thicken, and boil
hard for five minutes ; skim again, put the birds back into
the gravy, and let them get quite hot, but do not let the
gravy boil after they are put in. Place them on a hot dish,
pour a very little of the gravy over them, and serve the rest
in a small tureen ; also green peas and currant jelly separate.
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over, put them in a roasting-pan in a brisk oven, and
cook for eight minutes. Untruss, and cut away the wings,
legs, and breasts. Put loz. of butter into a saucepan with
half a carrot cut in very small pieces, half an onion cut
the same, a sprig of thyme, two bay-leaves, and six whole
peppers, and fry to a good golden colour (it will take about five
minutes). Hash the bodies of the two Grouse, and add them
to the other ingredients. Moisten with 1 pint of Spanish
sauce, \ wineglassful of sherry, £ breakfast - cupful of
mushroom liquor, and the zest of a lemon, season with salt,
pepper, and nutmeg, and cook for twenty minutes. Now
put the wings, legs, and breasts into a separate sauce-
pan, and strain the sauce over them, adding six minced
mushrooms and two minced truffles. Cook for three minutes
longer, dress them on a hot dish, and serve with croutons of
fried bread for garnish.
(2) Separate the birds at the joints ; put their trimmings
into a stewpan with some stock, and boil for an hour.
Strain the stock, skim off the fat, and pour it into a clean
saucepan ; thicken with a brown roux, season with 2 or 3
table-spoonfuls of finely-minced onion and shallot, and boil
again. Half-an-hour before serving, put the pieces of Grouse
into the stock, season to taste with salt and pepper, and
keep at the side of the fire until they are thoroughly hot
through. Serve on a hot dish.
(3) Proceed the same as for No. 1, omitting the mushrooms
and truffles, and serving with bread sauce separately.
(4) The same as for No. 1, but serving with a garnish of
hot artichokes in place of the other garnish.
Salmis of Grouse with Truffles. — Eoast two Grouse, and
when they are done and while still hot, cut them into eight
pieces each ; put them in a stewpan, and cover with a thin
brown sauce. Put the cover on the stewpan, and stand it
in a bain-marie till the pieces of Grouse are hot; in another
Fig. 900. Salmis of Grouse with Truffles.
stewpan have 1| pints of game sauce, stir it over the fire, and
when reduced one-third, put in six truffles cut in small slices
and 1 table-spoonful of moist sugar. Arrange the pieces of
Grouse in a pyramid on a dish, garnish with croutons of fried
bread, pour the sauce over them, and serve. See Fig. 900.
Stewed Grouse. — Take a brace of Grouse, and truss and
stuff them. Put ^lb. of butter or good dripping into a frying-
pan, and fry in it when it is quite hot, first one Grouse
and then the other, turning- so as to brown all over. In
the meantime, have -J- pint of good gravy heating in a small
saucepan. When both birds are browned, put them in a
large saucepan, pour the hot gravy over, put the lid on
tight, and let them stew very gently till tender (they will
take about an hour) ; then put them on a hot dish, and cover,
to keep the flavour and heat in. Let the gravy cool a little,
skim off the fat that rises, and sti’ain it. Put it over the
fire again, stir in sufficient browned flour to thicken, and boil
hard for five minutes ; skim again, put the birds back into
the gravy, and let them get quite hot, but do not let the
gravy boil after they are put in. Place them on a hot dish,
pour a very little of the gravy over them, and serve the rest
in a small tureen ; also green peas and currant jelly separate.