(2) Take 1 pint of the juice squeezed from boiled rasp-
berries or red currants, add an equal quantity of red wine
and sugar to sweeten, and put the mixture in a saucepan
over a moderate fire ; when the liquor begins to boil, sprinkle
in 4oz. of Groats, and stir until it thickens. Pour it into a
mould dipped in water, and when quite cold turn it out ;
pour fruit- sauce over, and serve.
(3) Wash Jib. of Groats, tie them up in a cloth, leaving
room for them to swell, put them into a saucepan with
plenty of cold water, and boil for two or three hours. When
quite soft, turn the Groats into a basin, and mix with them
J teacupful of weak gravy, 2 heaped table-spoonfuls of moist
sugar, and 1 saltspoonful of salt✪ Groat Pudding (3). Press the whole firmly
in a basin, then turn it on to a hot dish, and serve.
GROCERY. — This term is used to signify all kinds
of tea, coffee, sugars, dried fruits, spices, and other foods
sold by Grocers, the word itself being probably an
adaptation of the French grosserie, meaning wholesale ;
from which also we get our word gross. In the United
States, Grocery is the popular name for spirit stores.
GROG. — “It would scarcely be necessary,” says
Kettner, “ to say anything about this, but that the
French have seized upon the word, and given it a
currency which it was fast losing in England.” The
story of its invention is to the effect that there was
once a certain Admiral Vemon who was called “ Old
Grog ” by the sailors, because he was in the habit of
wearing a surtout made of grogram, or grosgrain, a
coarse stuff made of silk and mohair. To him the sailors
were indebted for the practice of mixing their rum with
water. Hence the term should be one of derision.
GROSEILLES. — Fr. for gooseberries.
GROUND RICE. — See Rice.
GROUPER. — This fish is found chiefly in Florida
and the Gulf of Mexico; the term being a corruption of
the Portuguese Garrupa. There are some few varieties
of it which are known as Red Grouper, or brown snapper,
and Black Grouper. In California the name of Grouper
is given generally to rock fish.
GROUSE.— Although it is said that varieties of this
bird are to be found in all parts of the world, even to
the Arctic regions, there is only one kind of Grouse that
is known under this name in kitchen parlance, and that
is the Scotch Red Grouse, or Hazel Grouse as it is some-
times called, which has probably more than once found
a substitute in the ptarmigan, or White Grouse of Norway.
The Scotch Grouse is shot extensively over the North
British moors and heath lands from the middle of August
to the end of January, those first coming to market being
rarely so good as those of a later date. Whether young
or old, the bird has a very fine flavour, which it is the
pride of the cook to preserve and improve upon. Alexis
Soyer is said to have entertained some very original ideas
of the quality of Grouse, as shown in the following, which
is attributed to him : “ Ah, Sir, Grouse to be well enjoyed
should be eaten in secret ; and take my experience as
your guide : do not let the bird you eat be raw and bloody,
but well roasted, and drink with it at intervals a little
sweet champagne. Never mind your knife and fork; suck
the bones, and dwell upon them. Take plenty of time ;
that is the true way to enjoy a game bird. Some gentle-
men here (Reform Club) think they can teach me the
mode of my art.
Page 2 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Take 1 pint of the juice squeezed from boiled raspberries or red currants, add an equal quantity of red wine and sugar to sweeten, and put the mixture in a saucepan over a moderate fire ; when the liquor begins to boil, sprinkle in 4 oz. of Groats, and stir until it thickens. Pour it into a mould dipped in water, and when quite cold turn it out ; pour fruit- sauce over, and serve.
(3) Wash 1 lb. of Groats, tie them up in a cloth, leaving room for them to swell, put them into a saucepan with plenty of cold water, and boil for two or three hours. When quite soft, turn the Groats into a basin, and mix with them 1/4 teacupful of weak gravy, 2 heaped table-spoonfuls of moist sugar, and 1 saltspoonful of salt. Press the whole firmly in a basin, then turn it on to a hot dish, and serve.
GROCERY. — This term is used to signify all kinds of tea, coffee, sugars, dried fruits, spices, and other foods sold by Grocers, the word itself being probably an
adaptation of the French grosserie, meaning wholesale ; from which also we get our word gross. In the United States, Grocery is the popular name for spirit stores.
GROG. — “It would scarcely be necessary,” says Kettner, “ to say anything about this, but that the
French have seized upon the word, and given it a currency which it was fast losing in England.” The
story of its invention is to the effect that there was
once a certain Admiral Vemon who was called “ Old Grog ” by the sailors, because he was in the habit of wearing a surtout made of grogram, or grosgrain, a coarse stuff made of silk and mohair. To him the sailors were indebted for the practice of mixing their rum with water. Hence the term should be one of derision.
GROSEILLES. — Fr. for gooseberries.
GROUND RICE. — See Rice.
GROUPER. — This fish is found chiefly in Florida and the Gulf of Mexico; the term being a corruption of the Portuguese Garrupa. There are some few varieties of it which are known as Red Grouper, or brown snapper, and Black Grouper. In California the name of Grouper is given generally to rock fish.
GROUSE.— Although it is said that varieties of this bird are to be found in all parts of the world, even to the Arctic regions, there is only one kind of Grouse that is known under this name in kitchen parlance, and that is the Scotch Red Grouse, or Hazel Grouse as it is sometimes called, which has probably more than once found a substitute in the ptarmigan, or White Grouse of Norway. The Scotch Grouse is shot extensively over the North British moors and heath lands from the middle of August to the end of January, those first coming to market being rarely so good as those of a later date. Whether young or old, the bird has a very fine flavour, which it is the pride of the cook to preserve and improve upon. Alexis Soyer is said to have entertained some very original ideas of the quality of Grouse, as shown in the following, which is attributed to him : “ Ah, Sir, Grouse to be well enjoyed should be eaten in secret ; and take my experience as your guide : do not let the bird you eat be raw and bloody, but well roasted, and drink with it at intervals a little sweet champagne. Never mind your knife and fork; suck the bones, and dwell upon them. Take plenty of time ; that is the true way to enjoy a game bird. Some gentlemen here (Reform Club) think they can teach me the mode of my art.
Records on this page
Groat Pudding (3)Groat Pudding (2)