back of the neck to take out the crop ; let the head remain
on, draw the bird, and wipe it well inside with a cloth. Pass
the head under the wing’, run a trussing-needle with a piece
of string attached through the wing and under part of the
thigh, and through the body to the wing and thigh on the
other side, press the feet close to the body, and tie tightly.
Then pass the needle and string through the hollow of the
back, just below the thigh, pass it again through legs and
body, and tie tightly. Put the bird on a spit in front of a
clear sharp fire, and cook for about thirty-five minutes,
basting it well with flour and butter towards the end of the
cooking. Put a round or two of toast on a dish, place the
bird on it, pour round hot rich gravy, and serve with a
sauceboatful of bread sauce.
(4) Singe, draw, wipe, and truss two fine fat Grouse, place
them in a roasting-pan with J breakfast-cupful of water,
spread over each a little butter, and season with salt. Put
them into a brisk oven, cook for eighteen minutes,
taking care to baste frequently with their own gravy, and
then untruss. Have a hot dish ready, place two bread
canapes on it, arrange the Grouse over, and decorate the dish
with a little watercress. Strain the gravy into a sauceboat,
and serve.
(5) Take two fat Grouse, and pick, singe, draw, dry, and
truss them, taking care to dry them well ; place them in a
roasting-pan, putting inside of each bird a piece of toast 4in.
long and 2in. wide. Drip in on each toast, with a spoon, 1
wineglassful of Madeira wine or sherry ; season the Grouse
with salt, spread over a little butter, put them in a brisk
oven, and cook for eighteen minutes, basting frequently.
Lay them on a hot dish, untruss, strain the gravy over, and
decorate with a little watercress. Serve red-currant jelly
separately.
Salad of Grouse. — Cut a cold roasted Grouse into eight
pieces ; prepare in a salad-bowl a salad of lettuce, celery,
mustard and cress, and any other vegetables that may be
in season. Lay the pieces of Grouse on the salad with four
hard-boiled eggs cut into halves lengthwise. Put 1 table-
spoonful each of finely-chopped parsley, minced shallot, and
caster sugar into a basin, add the raw yolks of two eggs,
1 teacupful of salad-oil, f teacupful of chilli vinegar, 1 tea-
spoonful of salt, and i teaspoonful of pepper. Stir the whole
until well mixed. Whip ^ pint of cream to a stiff froth, add
it by degrees to the sauce, and pour it over the salad. Serve
directly it is prepared.
Salmis of Grouse. — (1) Singe, draw, wipe, and truss two
Grouse ; season with salt, place a few small pieces of butter
Grouse — continued. ✪ Roasted Grouse
Page 9 · 5 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
back of the neck to take out the crop ; let the head remain on, draw the bird, and wipe it well inside with a cloth. Pass the head under the wing’, run a trussing-needle with a piece of string attached through the wing and under part of the thigh, and through the body to the wing and thigh on the other side, press the feet close to the body, and tie tightly. Then pass the needle and string through the hollow of the
back, just below the thigh, pass it again through legs and
body, and tie tightly. Put the bird on a spit in front of a
clear sharp fire, and cook for about thirty-five minutes,
basting it well with flour and butter towards the end of the cooking. Put a round or two of toast on a dish, place the bird on it, pour round hot rich gravy, and serve with a sauceboatful of bread sauce.
(4) Singe, draw, wipe, and truss two fine fat Grouse, place
them in a roasting-pan with J breakfast-cupful of water, spread over each a little butter, and season with salt. Put them into a brisk oven, cook for eighteen minutes, taking care to baste frequently with their own gravy, and then untruss. Have a hot dish ready, place two bread
canapes on it, arrange the Grouse over, and decorate the dish with a little watercress. Strain the gravy into a sauceboat, and serve.
(5) Take two fat Grouse, and pick, singe, draw, dry, and truss them, taking care to dry them well ; place them in a roasting-pan, putting inside of each bird a piece of toast 4in. long and 2in. wide. Drip in on each toast, with a spoon, 1 wineglassful of Madeira wine or sherry ; season the Grouse with salt, spread over a little butter, put them in a brisk oven, and cook for eighteen minutes, basting frequently. Lay them on a hot dish, untruss, strain the gravy over, and decorate with a little watercress. Serve red-currant jelly separately.
Salad of Grouse. — Cut a cold roasted Grouse into eight pieces ; prepare in a salad-bowl a salad of lettuce, celery, mustard and cress, and any other vegetables that may be in season. Lay the pieces of Grouse on the salad with four hard-boiled eggs cut into halves lengthwise. Put 1 tablespoonful each of finely-chopped parsley, minced shallot, and caster sugar into a basin, add the raw yolks of two eggs, 1 teacupful of salad-oil, f teacupful of chilli vinegar, 1 teaspoonful of salt, and i teaspoonful of pepper. Stir the whole until well mixed. Whip ^ pint of cream to a stiff froth, add it by degrees to the sauce, and pour it over the salad. Serve directly it is prepared.
Salmis of Grouse. — (1) Singe, draw, wipe, and truss two Grouse ; season with salt, place a few small pieces of butter
Grouse — continued.
Records on this page
Roasted GrouseGrouse with Toast and MadeiraSalad of GrouseSalmis of GrouseStewed Grouse