Cassell's dictionary of cookery

Grouse Salad. — Eoast a grouse, and cut it into neat joints. Put these in a pie-dish, strew a little salt and pepper over them, and pour on them the juice of a lemon and two table-spoonfuls of liucca-oil. Let them remain for three or four hoirrs, tm-ning and basting them frequently. Wash and dry thoroughly some fresh lettuce. This should be done some hours before the salad is wanted. The leaves should be well shaken, placed in an unpainted ; wire basket, and hung in a cool, airy place, so that they may be perfectly dried. A salad can never be a success if there is any water hani;- ing about it. Shred the lettuce finely, and i place a deep bed of it at the bottom of the dish ; arrange the pieces of grouse neatly upon it, and ornament the top with slices of hard-boiled egg, sprigs of parsley, and, if liked, a little savoury jelly. Put the yolks of two eggs into a basin, beat them for three or four minutes, and add haK a tea-spoonful of salt, and half a tea-spoonful of pepper. Add oil and vinegar (tarragon vinegar is the best) until the sauce is the desired thickness, allow- ing six tea-spoonfuls of oil to every one of vinegar. Begin with the oil, and pour it in two or three drops at a time for the first two tea-spoonfuls. Mix with a wooden spoon. If properly made, the sauce wiU be thick and smooth, like cream. Just before the salad is served, pour this sauce over the grouse, and amongst the lettuce. Put a border of curled celery round the dish, and beyond that slices of hard-boiled egg, and clear savoury jelly, cut into rough dice. Time, half an horn- to roast the grouse. Probable cost, exclusive of the grouse, about 2s. Sufficient for eight or ten persons. Grouse Salad (a la Soyer).— It is said, that on one occasion, when several gentlemen had betted largely on the abilities of certain chefs de cuisine, JI. Soyer was imiversally ac- knowledged to have won the palm in conse- quence of the superiority of a salad, made very much like the following : — Lay a thin border of butter, about half an inch from the edge of the dish on which the salad is to be served. Put inside this, and on the bottom of the dish, a deep bed of finely-shred lettuce, prepared as in the last recipe. Ai-range over this, very neatly, the joints of a brace of grouse, rather under- dressed than otherwise. Make a dressing, by mixing together two table-spoonfuls of finely- minced shallots, two of chopped tarragon and chervil, a tea-spoonful of salt, half a tea- spoonful of pei:)per, two table-spoonfuls of pounded sugar, and the yolks of two eggs. Add gradually, at first a few drops at a time, twelve table-spoonfuls of oil, and four of Chili vinegar, putting one of vinegar after every three of oil, and beat with a wooden spoon until the sauce is smooth and of the proper consistence. Keep it in a cool place, or on ice, if possible, until wanted. To garnish the dish, take half a dozen hard-boiled eggs; cut them in four, lengthwise, and take a little piece off the end, to make them stand upright ; stick them on the butter round the salad, the yellow part out- wards, with gherkins and beetroot cut into slices, and stamped into shapes between the pieces of egg. Pour the sauce over the di-ess- ing, and serve. Time, half an hour to roast the grouse. Probable cost, exclusive of the grouse, 2s. 6d. Sufficient for a dozen persons.