Broiled Grouse a la Pomeroy

Ingredients

• three fine, tender grouse
• one medium-sized, sound, peeled, and finely chopped shallot
• a tablespoonful of good butter
• two chopped mushrooms
• one chopped pickle
• a tablespoonful of English sauce
• a light teaspoonful of English mustard
• half a pinch of salt
• half a saltspoonful of red pepper

Method

1. 1

   Prepare and broil grouse, devil them one minute before cooking, then broil for half a minute on each side.

2. 2

   Cook shallot in butter for one minute, add mushrooms and pickle, moisten with sauce, season, and cook for one minute and a quarter.

3. 3

   Pour sauce on a hot dish, place grouse over it, and decorate with bacon and lemon slices.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 336. The excerpt below is the record exactly as published.

Broiled Grouse a la Pomeroy. — Prepare and broil three fine, tender grouse, precisely the same as for No. 854, but one minute before they are cooked, lightly devil them, and then gently broil again for half a minute on each side. Place in a small saucepan on the hot range one medium-sized, sound, peeled, and finely chopped shallot, with a tablespoonful of good butter; cook for one minute, then add two chopped mushrooms, one chopped pickle; moisten with a tablespoonful of English sauce; add alight tea- spoonful of English mustard; mix all well together. Season with half a pinch of salt and half a saltspoonful of red pepper

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