Cassell's dictionary of cookery

Ground Rice Souffle. — Mix three ounces of ground rice smoothly with half a pint of new milk or cream. Put them into a saucepan, with, two ounces of fresh butter, a quarter of a pound of sugar, a pinch of salt, and the thin rind of a lemon, half an inch of cinnamon, or any flavouring that may be preferred. Stir quickly over the fire until the milk boils, pour it into a basin, and when cool, add the yolks of three eggs, well beaten. Butter a plain mould— and it is well to tie round it a band of white paper, also well buttered, which should be a good deal higher than the mould itseH, so that if the batter rises much in the oven, it may not fall over the sides. Whisk the whites of five eggs to a firm froth, and add them the last thing. Beat the mixture fully ten minutes after the whites are added. Bake in a quick oven, and serve as soon as the dish is taken from it. Have a hot napkin ready to pin round the dish in which the souffle was baked, and let a heatod salamander, or red-hot shovel, be held over it, in its passage from the kitchen to the dining-room. Time to bake, twenty minutes. Probable cost. Is., if made with milk. Sufficient for five or six persons. Grouse. — Grouse abound on the moors of Scotland and the North of England, and are shot during the months of August, September, and October. The 12th of August is the time fixed by law for the commencement of the sport, so that any birds used before that time are illegally obtained. Grouse should be allowed to hang as long as possible, the peculiar flavour for which it is so much valued being wanting if the bird is cooked too soon, After being plucked and drawn, it should be wiped, but not washed, and trussed like a fowl, without the head ; though many cooks still twist the head under the wing. Grouse (a I'Ecossaise). — When the birds are plucked and drawn, put three ounces of butter inside each, but not in the crop ; put them down to a clear fire, and baste plentifully. Lay a slice of toast in the pan under them a few minutes before taking the birds from the fire. Parboil the liver, pound it in a mortar, with a little butter, salt, and cayenne, and spread it on the toast instead of butter only. Time, about half an hour to roast the grouse. Probable cost, variable. Sufficient, a brace for five or six persons. Grouse (a la Financiere). — Boil the livers of the gTouse for ten minutes, and pound them in a mortar, with three ounces of butter, a shallot, finely minced, half a salt-spoonful of salt, and the same of pepper, two or three grates of nutmeg, one table-spoonful of bread-crumbs, and four mushrooms. Stuff the grouse with this forcemeat, truss and roast, and baste them liberally. Put half a pint of good brown, sauce {see Gravy, Espagnole) into a stewpan. Add a quarter of a pint of stewed mushrooms, and a pinch of cayenne. Let all boil up together, and serve with the grouse. Time to roast the grouse, from twenty to thirty minutes. Probable cost, variable, from 2s. 6d. to 6s. 6d. the brace. Sufficient for four or five persons. Grouse, Carving of. — Grouse is carved in the same way as a partridge {see Partridge, Carving of ) . The breast and wings are considered the most dainty morsels.