(3) Chop up the remains of any cold roasted Grouse ; put
them in a stewpan with a few pieces of carrots and onions,
a bunch of sweet herbs, a moderate seasoning of salt and
pepper, and a sufficient quantity of clear stock to cover.
Simmer at the side of the fire for an hour, then strain the'
liquor through a fine hair sieve. Cut all the meat from the
bones of the Grouse, put it in a mortar, and pound until
quite smooth ; then pass it through the sieve, and stir into
the liquor. Put ljoz. of butter in a saucepan, melt it, and
mix in 1 table-spoonful of flour ; pour in the soup slowly,
stirring it at the same time, and boil up again. Beat the I
For details respecting Culinary Processes , Utensils, S
Grouse — continued.
yolks of two eggs with the juice of half a lemon, and strain
them ; move the soup to the side of the fire, and stir in
the beaten eggs. Cut some slices of bread into small
squares, fry them in boiling butter until browned, then
drain, put them in a soup-tureen, pour the soup over,
and serve.
(4) Cut 21b. of leg of beef and 21b. of knuckle of veal
into pieces ; put them in a stewpan without water, place it
over the fire, and when the meat is warmed through, poiu-
in 2qts. of hot water, and simmer for four hours. Cut up
two Grouse, dividing the meat from the breast into four
pieces, and cut each of the legs and wings into four pieces.
Chop the bones, and pound them in a mortar ; then put
them into the soup with two onions, a head of celery cut
up, one carrot, one turnip, two or three bay-leaves, a sprig
of marjoram, thi-ee or four cloves, a blade of mace, and eight
allspice. Boil the soup for two hours longer, pouring in
more hot water as the quantity becomes reduced. Strain
the soup through a fine silk sieve, skim off all the fat, pour
it into a clean stewpan, put in the pieces of Grouse, and
stew very gently for an hour. If not sufficiently dark in
colour, add a little caramel. Pour it into a soup-tureen with
the pieces of Grouse, mix 1 wineglassful of sherry✪ Grouse Soup with it,
and serve with a plate of sippets of toast or croutons of
fried bread.
(5) Put the cold remains of some roasted Grouse into a
saucepan with a bunch of sweet herbs, a few slices of
onion and carrot, and a bay-leaf ; pour in sufficient clear
stock to cover, and season to taste with salt and pepper.
When boiling, move the saucepan to the side of the fire,
and simmer gently until the meat is almost in rags. Strain
the liquor, pick the meat off the bones, put it in a mortar,
and pound until quite smooth ; then pass it through a
wire sieve. Put 2oz. of butter in a saucepan with 1
table-spoonful of flour, and mix them over the fire ; next
stir in the strained liquor and the pounded meat, continue
stirring over the fire until boiling, then move it to the
side, and stir in the beaten yolks of two eggs and a few
drops of lemon-juice. Cut some slices of bread into small
squares, and fry them in butter until browned. Put the bread
in a soup-tureen, pour over the soup, and serve. ✪ Roasted Grouse
Page 7 · 3 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
(3) Chop up the remains of any cold roasted Grouse ; put them in a stewpan with a few pieces of carrots and onions, a bunch of sweet herbs, a moderate seasoning of salt and pepper, and a sufficient quantity of clear stock to cover. Simmer at the side of the fire for an hour, then strain the liquor through a fine hair sieve. Cut all the meat from the bones of the Grouse, put it in a mortar, and pound until quite smooth ; then pass it through the sieve, and stir into the liquor. Put ljoz. of butter in a saucepan, melt it, and mix in 1 table-spoonful of flour ; pour in the soup slowly, stirring it at the same time, and boil up again. Beat the I
For details respecting Culinary Processes , Utensils, S
Grouse — continued.
yolks of two eggs with the juice of half a lemon, and strain them ; move the soup to the side of the fire, and stir in the beaten eggs. Cut some slices of bread into small squares, fry them in boiling butter until browned, then drain, put them in a soup-tureen, pour the soup over, and serve.
(4) Cut 21b. of leg of beef and 21b. of knuckle of veal into pieces ; put them in a stewpan without water, place it over the fire, and when the meat is warmed through, pour in 2qts. of hot water, and simmer for four hours. Cut up two Grouse, dividing the meat from the breast into four pieces, and cut each of the legs and wings into four pieces. Chop the bones, and pound them in a mortar ; then put them into the soup with two onions, a head of celery cut up, one carrot, one turnip, two or three bay-leaves, a sprig of marjoram, three or four cloves, a blade of mace, and eight allspice. Boil the soup for two hours longer, pouring in more hot water as the quantity becomes reduced. Strain the soup through a fine silk sieve, skim off all the fat, pour it into a clean stewpan, put in the pieces of Grouse, and stew very gently for an hour. If not sufficiently dark in colour, add a little caramel. Pour it into a soup-tureen with the pieces of Grouse, mix 1 wineglassful of sherry with it, and serve with a plate of sippets of toast or croutons of fried bread.
(5) Put the cold remains of some roasted Grouse into a
saucepan with a bunch of sweet herbs, a few slices of onion and carrot, and a bay-leaf ; pour in sufficient clear stock to cover, and season to taste with salt and pepper. When boiling, move the saucepan to the side of the fire, and simmer gently until the meat is almost in rags. Strain the liquor, pick the meat off the bones, put it in a mortar, and pound until quite smooth ; then pass it through a wire sieve. Put 2oz. of butter in a saucepan with 1
table-spoonful of flour, and mix them over the fire ; next stir in the strained liquor and the pounded meat, continue stirring over the fire until boiling, then move it to the side, and stir in the beaten yolks of two eggs and a few drops of lemon-juice. Cut some slices of bread into small squares, and fry them in butter until browned. Put the bread in a soup-tureen, pour over the soup, and serve.
Records on this page
Grouse SoupGrouse Soup with RemainsRoasted Grouse