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Stewed Grouse a l’Ailsa. — Cut two roasted Grouse into quarters, dividing them so that the two wings are with the breasts, and the legs with the backbones. Pound the back For details respecting Culinary Processes. Utensils, Sauces, &c., referred to, see under their special heads. J > ' LAGAN & CU ARTISTIC JELLIES. 6. Lemon Jelly with Preserved Cherries, and Orange or Lemon Pips: 7. Lemon and Orange Jelly, with Grapes and Cherries. 8. Orange, Red Wine, Lemon and Raspberry with Cherries inside. Lemon with Sliced Orange. Cherries and Greengage Rings, ' , Orange with Cherries only, Lemon with Preserved Rings and Cherries, 9. Jelly Bombs on dish of Crystallized Fruit. * 10. Lemon and Wine Jelly Pyramid, Angelica and Preserved Cherries round ' Grouse — continued. and trimmings, put them in a stewpan, pour in about 2 breakfast-cupfuls of game sauce, and boil for five minutes. Strain it through a fine hair sieve, put it in the stewpan again, season with a little salt and 1 dessert-spoonful of moist sugar; stir in the beaten yolks of two eggs, and continue stirring over the fire till the sauce is thick, but do not let it boil ; Fig. 901. Stewed Grouse a l’Ailsa. then put in the pieces of Grouse, take the stewpan off the fire, and let the contents cool. Boil some potatoes, mash them, adding a little butter and salt, make a border of them round a dish, put the Grouse in the centre, pour over the sauce, cover with breadcrumbs, and bake for half-an-hour in a moderate oven. When done, serve with a thick reduced game sauce. See Fig. 901. Supreme of Grouse a la Richelieu. — Singe, draw, and wipe three Grouse, removing the skin from the breasts. With a sharp knife make an incision on the top of each breast-bone from end to end. Carefully cut oft' the entire breasts on both sides, including the small wing-bone, taking care not to leave a particle of meat on the bones. Remove the small fillets found under the breasts, putting them on one side for after use. Make an incision in the breasts at the thinnest side, about 3in. long and lin. in depth, season the breasts inwardly with salt and pepper, stuff them with chicken forcemeat mixed with two truffles and four mushrooms, all finely sliced, and put them into a buttered saute-pan. Gently press the small fillets, using the fingers to give them a hollow shape. Make six slanting small incisions on top of each, and insert in them a small piece of smoked beef, iin. in diameter ; moisten slightly the top of the breasts with water, place a fillet lengthwise on them, and sprinkle over a little clarified butter, using a feather brush. Pour into the pan, but not over the meat, j wineglassful of Madeira wine and 2 table-spoonfuls of mushroom ketchup ; lightly cover the pan, and place it in a hot oven for ten minutes. Arrange the supreme on a hot dish, and serve, with a little perigueux sauce boiled for three minutes with 1 teacupful of tomato sauce, in a sauceboat. GRUEL.— The name is of French origin, and is given to a sort of thin porridge, made of almost any kind of fine or coarse meal. The following receipts show that the term is in some way connected with our groats, through the German griitze. See also Oatmeal, Porridge, &c.