Braised Grouse

Ingredients

• one or two Grouse
• a few thin slices of fat salted pork
• pint of stock or water
• season with salt
• season with pepper
• a little sugar
• garnish with watercress
• thicken it with browned flour

Method

1. 1

   Pluck, draw, and singe the Grouse.

2. 2

   Wash them with soda and water, rinse, and dry.

3. 3

   Truss without stuffing.

4. 4

   Place slices of pork in a braising-pan, add the birds, sprinkle with onion and parsley, season, cover with more pork, and add stock.

5. 5

   Cover and cook gently until tender.

6. 6

   Garnish with watercress, strain and thicken gravy, boil, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 3. The excerpt below is the record exactly as published.

Braised Grouse. Braised Grouse.- -(1) Pluck, draw, and singe one or two Grouse, wash them inwardly with soda and water, rinse them, and wipe dry. Truss without stuffing them, and tie into shape. Put a few thin slices of fat salted pork 3 i For details respecting Culinary Processes, Utensils , Sauces, <Stc., referred to, see under their special heads. 722 THE ENCYCLOPEDIA OE PRACTICAL COOKERY. Grouse — continued. or fat ham at the bottom of a braising-pan, place the birds over them, sprinkle oyer chopped onion and parsley, season with salt, pepper, and a little sugar, cover with more pork or ham, and pour in pint of stock or water. Cover the pan, place it on the fire with hot ashes on the lid, and let the Grouse cook gently until they are tender. Put the birds on a dish, garnish with watercress, strain the gravy, thicken it with browned flour

Cook this with the app: pantry check, scaling, and the assistant.