853. Grouse, Roasted a la Sam Ward.— Take two fine fat grouse ;
pick, singe, draw, and dry them well ; then truss them nicely. Place
them in a roasting-pan, putting inside of each bird a piece of broiled toast
four inches long and two wide. Drip in on each toast, with a spoon, a
small glassful of good Madeira wine or sherry ; season the grouse with a
pinch of salt✪ Grouse, Roasted a la Sam Ward; spread a little butter over. Put them in a brisk oven, and
let cook for eighteen minutes, taking care to baste them frequently. Lay
them on a hot dish, untruss, strain the gravy over, and decorate with a
little watercress. Serve with a little red currant jelly separately.
854. Grouse, Broiled With Bacon.— Singe, draw, and wipe nicely two
fat grouse. Split them in two through the back without separating the
parts ; lay them on a dish, and season with a pinch of salt, half a pinch of
pepper, and a tablespoonful of sweet oil. Roll them in well; then put
them to broil on a brisk fire for seven minutes on each side. Prepare a
hot dish with six small toasts, arrange the grouse over, spread a gill of
maitre d'hotel butter (No. 145) on top, and garnish with six thin slices of
broiled bacon✪ Grouse, Broiled With Bacon (No. 754), then serve.
855. Salmi of Grouse a la Parisienne. — Singe, draw, wipe, and truss
two fine fat grouse ; season with a pinch of salt, spread a few small bits
of butter on the birds, then place them in a roasting-pan, and put them in
a brisk oven to cook for eight minutes. Untruss and cut away the wings,
legs, and breasts. Put an ounce of good butter into a saucepan with half
a medium-sized carrot, cut in very small pieces, half an onion cut the
same, a sprig of thyme, two bay-leaves, and six whole peppers. Reduce
to a good golden color for about five minutes, then hash the bodies of the
two grouse, and add them to the other ingredients. Moisten with a pint
of Espagnole sauce (No. 151), half a glassful of good sherry wine, half a
cupful of mushroom liquor, and the zest of a lemon ; season with half a
pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg ; let
cook for twenty minutes. Now put the wings, legs, and breasts into a
separate saucepan, and strain the above sauce over the parts, adding six
minced mushrooms and two minced truffles✪ Salmi of Grouse a la Parisienne. Let cook for three minutes,
then dress neatly on a hot dish, and serve with six croutons (No. 133) on
top, and paper ruffles nicely arranged.
856. Salmi Of Grouse a la Walter Scott. — Proceed exactly the same
as for the above (No. 855), omitting the mushrooms and truffles, and
serving with half a pint of. bread sauce (No. 162) separately.
857. Salmi of Grouse a la Florentine.— The same as for No. 855,
only serving the salmi with a garnishing of six hot artichokes a la Floren-
tine (No. 903) in place of the other garnishing.
858. Supreme of Grouse a la Richelieu. — Proceed the same as for
the supreme of partridge (No. 850), but substituting tongue for truffles,
and serving with a gill of hot sauce Perigueux (No. 191), mingled with a
gill of tomato sauce (No. 205), boiled together for three minutes.
859. Teal Duck, Roasted Plain. — Pick, singe, draw, wipe, and truss
three fine teal ducks; place them in a roasting-pan. Season with a pinch
of salt✪ Teal Duck, Roasted Plain; put them in a brisk oven to roast for fourteen minutes, then un-
GAME. 281
The table
1889Page 221 · 6 recipe records on this page
Presented as published in 1889. 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
853. Grouse, Roasted a la Sam Ward.— Take two fine fat grouse ; pick, singe, draw, and dry them well ; then truss them nicely. Place them in a roasting-pan, putting inside of each bird a piece of broiled toast four inches long and two wide. Drip in on each toast, with a spoon, a small glassful of good Madeira wine or sherry ; season the grouse with a pinch of salt; spread a little butter over. Put them in a brisk oven, and let cook for eighteen minutes, taking care to baste them frequently. Lay them on a hot dish, untruss, strain the gravy over, and decorate with a little watercress. Serve with a little red currant jelly separately.
854. Grouse, Broiled With Bacon.— Singe, draw, and wipe nicely two fat grouse. Split them in two through the back without separating the parts ; lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well; then put them to broil on a brisk fire for seven minutes on each side. Prepare a hot dish with six small toasts, arrange the grouse over, spread a gill of maitre d'hotel butter (No. 145) on top, and garnish with six thin slices of broiled bacon (No. 754), then serve.
855. Salmi of Grouse a la Parisienne. — Singe, draw, wipe, and truss two fine fat grouse ; season with a pinch of salt, spread a few small bits of butter on the birds, then place them in a roasting-pan, and put them in a brisk oven to cook for eight minutes. Untruss and cut away the wings, legs, and breasts. Put an ounce of good butter into a saucepan with half a medium-sized carrot, cut in very small pieces, half an onion cut the same, a sprig of thyme, two bay-leaves, and six whole peppers. Reduce to a good golden color for about five minutes, then hash the bodies of the two grouse, and add them to the other ingredients. Moisten with a pint of Espagnole sauce (No. 151), half a glassful of good sherry wine, half a cupful of mushroom liquor, and the zest of a lemon ; season with half a pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg ; let cook for twenty minutes. Now put the wings, legs, and breasts into a separate saucepan, and strain the above sauce over the parts, adding six minced mushrooms and two minced truffles. Let cook for three minutes, then dress neatly on a hot dish, and serve with six croutons (No. 133) on top, and paper ruffles nicely arranged.
856. Salmi Of Grouse a la Walter Scott. — Proceed exactly the same as for the above (No. 855), omitting the mushrooms and truffles, and serving with half a pint of. bread sauce (No. 162) separately.
857. Salmi of Grouse a la Florentine.— The same as for No. 855, only serving the salmi with a garnishing of six hot artichokes a la Florentine (No. 903) in place of the other garnishing.
858. Supreme of Grouse a la Richelieu. — Proceed the same as for the supreme of partridge (No. 850), but substituting tongue for truffles, and serving with a gill of hot sauce Perigueux (No. 191), mingled with a gill of tomato sauce (No. 205), boiled together for three minutes.
859. Teal Duck, Roasted Plain. — Pick, singe, draw, wipe, and truss three fine teal ducks; place them in a roasting-pan. Season with a pinch of salt; put them in a brisk oven to roast for fourteen minutes, then un-
Records on this page
Grouse, Roasted a la Sam WardGrouse, Broiled With BaconSalmi of Grouse a la ParisienneSalmi of Grouse a la Walter ScottSalmi of Grouse a la FlorentineTeal Duck, Roasted Plain