The encyclopaedia of practical cookery

I hear them ; but they are as mere children in their methods of eating : they follow the superstitions of their fellows. Bah ! ” One of his favourite dishes was Grouse a la Rob Roy, which was simply a roasted Grouse wrapped in slices of fat bacon and sprigs of heather. Fig. 896. Braised Grouse. Braised Grouse.- -(1) Pluck, draw, and singe one or two Grouse, wash them inwardly with soda and water, rinse them, and wipe dry. Truss without stuffing them, and tie into shape. Put a few thin slices of fat salted pork 3 i For details respecting Culinary Processes, Utensils , Sauces, <Stc., referred to, see under their special heads. Grouse — continued. or fat ham at the bottom of a braising-pan, place the birds over them, sprinkle over chopped onion and parsley, season with salt, pepper, and a little sugar, cover with more pork or ham, and pour in pint of stock or water. Cover the pan, place it on the fire with hot ashes on the lid, and let the Grouse cook gently until they are tender. Put the birds on a dish, garnish with watercress, strain the gravy, thicken it with browned flour, boil up once more, pour it into a sauceboat, and serve. See Fig. 896. (2) Prepare and truss two Grouse. Put a layer of streaky bacon at the bottom of a braising-pan, then put the Grouse in ; pack round them two or three pieces of celery, one onion stuck with six cloves, a bunch of parsley, some sprigs of sweet herbs, a few slices of carrot, and twelve peppercorns. Peel and slice a raw beetroot and one onion, put them in a frying-pan with a little butter, and fry ; when brown, stir in £ pint of broth, and then pour this into the braising-pan with the Grouse. Drop in a teaspoonful of brandy, cover the birds with buttered paper, put the lid on the braising-pan, with a few live embers on the top, and cook till tender. Take the Grouse out, place them on a hot dish, and stand it in the oven, leaving the door a little way open ; strain the liquor from the vegetables into another pan, skim off the fat, and reduce it to half glaze ; pour in with it 1 teacupful of brown sauce and 1 tablespoonful of red wine, boil for seven minutes, then strain it over the birds ; cut the bacon into small pieces, garnish the dish with it, also chopped boiled carrots, and serve. Broiled Grouse. — (1) Singe, draw, and wipe three Grouse, split them in halves through the back without separating the parts, lay them in a dish, and season with salt, pepper, and 1 table-spoonful of sweet-oil. Roll them well in it, then put them over a brisk fire, and broil for seven minutes on each side. Put a finely-chopped shallot and 1 tablespoonful of butter in a small saucepan on the hot range, cook for one minute, add two chopped mushrooms, moisten with 1 table-spoonful of rich sauce, add 1 teaspoonful of made mustard, mix all together, season with salt and cayenne, and cook for one-minute-and-a-quarter longer. Pour the sauce on a hot dish, place the Grouse over it, decorate the dish with slices of broiled bacon, lemon and truffles, and serve very hot.