Grouse, To Hash. — Take the remains of
cold grouse, and cut them into neat joints.
Put the skins, bones, and trimmings into a
saucepan with two shallots, sliced, and three
ounces of butter rolled thickly in flour. Shake
the pan over the fire until the butter is melted
and lightly browned, then add half a pint of
stock, a tea-spoonful of salt, half a tea-spoonful
of pepper, and half a blade of mace, pounded.
Cover the saucepan closely, and simmer gently
for an hour. Strain the gravj-, and return it
to the saucepan -wdth a glass of claret✪ Grouse, To Hash. Let
it boil up, then put in the pieces of grouse,
and when these are quite hot, serve immediately,
with toasted sippets round the dish. The gravy
must not boil after the grouse is put in. Pro-
bable cost, 6d., exclusive of the grouse and
wine. Sufficient for three or four persons.
Grouse, To Pot. — When grouse has to
be preservecl for sending to a distance, or for any
other purpose, it maybe potted. In this condition
it '«'ill remain good for three or four weeks, and
is very highly esteemed amongst epicures. Pre-
pare the birds, as if for roasting. Season them
rather highly, and put inside each two ounces
of butter. "Lay them closely in a pie-dish,
and place small lumps of butter here and there
upon them. Pom- wine over them, port or claret
is the most suitable, and a smaU tumblerful
should be allowed for each brace. Tie two or
three folds of paper over the dish, and bake in a
moderate oven for an hour✪ Grouse, To Pot. When cold, drain,
and diy the birds, put them singly, breast
upwards, into small pots, and cover with
clarified butter. Sufficient, one brace for four
or five persons.
Gruel, Barley. — Wash a quarter of a
pound of pearl barley in two or three waters.
Put it into a saucepan with four pints of water,
and half an inch of stick cinnamon. Simmer
gently, until the liquid is reduced one-half ; then
strain, and return it to the saucepan, with two
large lumps of sugar, and two wine-glassfuls of
port✪ Gruel, Barley. Keep it in a cool place, and heat it as
required. Time, about an hour and a half.
Probable cost, 3d., exclusive of the wine.
Sufficient for two pints and a half of gruel.
Gruel, Barley (another way). — Excellent
barley gruel can be quickly made if the j^re-
pared barley be used, which is sold at all the
grocers'. Mix a table-spoonful smootlily with
a little cold water, stir it into one pint of boil-
ing wat✪ Gruel, Barley (another way)er, and simmer gently for twenty
minutes or more. Season and flavour as
desired. Probable' cost, Id. Sufficient for a
pint of gruel.
Gruel, Barley (another way).— &,
Gruel.
Barley
Gruel, Oatmeal. — Mix a table-spoonful
of oatmeal with two of cold water. Stir it into
a pint of boiling water✪ Gruel, Oatmeal, and in a quarter of an
hour strain off for use. Season and flavour-
it according to taste. Time, a quarter of an
hour. Probable cost. Id. Sufficient for a pint
of gruel.
Gruel of Embden Groats (for in-
fants).— Put a quarter of -a pint of Embden
groats into three pints of cold water, and, when
smooth, boil it gently for two hours or more,
until the liquid is as thick as required. Stir it
frequently. Strain and sweeten according to
taste. The same groats may be boiled twice.
A little cream or milk is often added before
using. Sufficient for a pint and a half of
gruel.
Page 662 · 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
Grouse, To Hash. — Take the remains of cold grouse, and cut them into neat joints. Put the skins, bones, and trimmings into a saucepan with two shallots, sliced, and three ounces of butter rolled thickly in flour. Shake the pan over the fire until the butter is melted and lightly browned, then add half a pint of stock, a tea-spoonful of salt, half a tea-spoonful of pepper, and half a blade of mace, pounded. Cover the saucepan closely, and simmer gently for an hour. Strain the gravj-, and return it to the saucepan -wdth a glass of claret. Let it boil up, then put in the pieces of grouse, and when these are quite hot, serve immediately, with toasted sippets round the dish. The gravy must not boil after the grouse is put in. Probable cost, 6d., exclusive of the grouse and wine. Sufficient for three or four persons.
Grouse, To Pot. — When grouse has to be preserved for sending to a distance, or for any other purpose, it maybe potted. In this condition it will remain good for three or four weeks, and is very highly esteemed amongst epicures. Prepare the birds, as if for roasting. Season them rather highly, and put inside each two ounces of butter. "Lay them closely in a pie-dish,
and place small lumps of butter here and there upon them. Pom- wine over them, port or claret is the most suitable, and a smaU tumblerful should be allowed for each brace. Tie two or three folds of paper over the dish, and bake in a moderate oven for an hour. When cold, drain, and diy the birds, put them singly, breast upwards, into small pots, and cover with clarified butter. Sufficient, one brace for four or five persons.
Gruel, Barley. — Wash a quarter of a pound of pearl barley in two or three waters. Put it into a saucepan with four pints of water, and half an inch of stick cinnamon. Simmer gently, until the liquid is reduced one-half ; then strain, and return it to the saucepan, with two large lumps of sugar, and two wine-glassfuls of port. Keep it in a cool place, and heat it as required. Time, about an hour and a half. Probable cost, 3d., exclusive of the wine. Sufficient for two pints and a half of gruel.
Gruel, Barley (another way). — Excellent barley gruel can be quickly made if the j^repared barley be used, which is sold at all the grocers'. Mix a table-spoonful smootlily with a little cold water, stir it into one pint of boiling water, and simmer gently for twenty minutes or more. Season and flavour as desired. Probable' cost, Id. Sufficient for a pint of gruel.
Gruel, Barley (another way).— &, Gruel.
Barley
Gruel, Oatmeal. — Mix a table-spoonful of oatmeal with two of cold water. Stir it into a pint of boiling water, and in a quarter of an hour strain off for use. Season and flavourit according to taste. Time, a quarter of an hour. Probable cost. Id. Sufficient for a pint of gruel.
Gruel of Embden Groats (for infants).— Put a quarter of -a pint of Embden groats into three pints of cold water, and, when smooth, boil it gently for two hours or more, until the liquid is as thick as required. Stir it frequently. Strain and sweeten according to taste. The same groats may be boiled twice. A little cream or milk is often added before using. Sufficient for a pint and a half of gruel.
Records on this page
Grouse, To HashGrouse, To PotGruel, BarleyGruel, Barley (another way)Gruel, Oatmeal