Cassell's dictionary of cookery

Grouse, Salmi of. — Pick and draw a brace of grouse. Roast them for twenty minutes before a clear fire. Take them up, and, when cold, carve them into neat joints. Take off the skin and trimmings, chop them small, and put them into a saucepan with two bayleaves, a tea-spoonful of thyme, a sliced shaUot, and two table-spoonfuls of salad-oil. Fry until lightly browned, then add a pint of good brown sauce, and simmer gently for a quarter of an hour. Strain the gravy, skim off the fat, and add a dessert-spoonful of lemon-juice, a little salt and cayenne, and a glass of sherry. Put in the grouse, and let them remain until quite hot, but on no account let them boil. Put the grouse in the centre of a hot dish, boil up the gravy, pour it round them, and garnish ( 285 ) GUA ■with fried sippets. Probable cost, 8d., exclusive of the grouse and wine. Sufficient for sbc or seven persons. Grouse Soup.— Roast a brace of grouse for a quarter of an hour or twenty minutes; then cut oif the breast and the best of the meat, and lay it aside. Pound the rest of the meat in a mortar, and fry it in a little butter with three ounces of undi-essed lean ham, cut into dice, a chopped carrot and onion, a bayleaf, and a sprig of thyme and parsley. When lightly browned, add two quarts of good stock and the bones of the grouse. Stew gently for an hour, skimming carefully to remove the fat, then strain the soup, and add to it a tablespoonful of salt, a drachm of cayenne, two blades of mace, pounded, and a little brown thickening {see Gravy, Bro^vn, Roux) . Simmer half an hour longer. A few minutes before serving, put in the breasts, &c., of the grouse, cut into slices, and a glass of claret. Make the soup hot once more, and serve. Sufficient for seven or eight persons. Probable cost, Is., exclusive of the grouse and wine. Grouse Soup (another way). — Take a brace of grouse, or any other game, cut them into neat joints, andfry them inbuttertill lightly browned, then put them into two quarts of good unseasoned stock, with half a drachm of bruised celery-seed, or the outer sticks of two heads of celery, three onions, with two or three cloves stuck in them, and a table-spoonful of ground rice, smoothly mixed with a little cold water. Bring the liquid to a boil, then simmer gently, and about twenty minutes before the soup is taken off add a fresh young cabbage, quartered. Simmer gently till the game is tender. Season with a dessert-spoonful of salt and a drachm of cayenne. A little mushroom-ketchup and a wine-glassful of claret may be added, if liked. Time, ten minutes to fry the grouse ; simmer the game until tender. Probable cost, uncertain. Sufficient for six or eight persons.