Chartreuse of Vegetables and Game

Ingredients

• essert-spoonful of butter
• lib. of bits of pork
• three grouse
• | pint of brown sauce
• 2 table-spoonfuls of glaze
• 2 table-spoonfuls of butter
• 2 table-spoonfuls of flour
• enough of that in which the turnips and carrots were cooked to make lqt.
• 2 table-spoonfuls of glaze

Method

1. 1

   Cover the saucepan and simmer the butter, pork, and grouse for two and a half hours.

2. 2

   Cool the grouse and pork, chop the cabbage finely, season with salt and pepper.

3. 3

   Butter a 4-quart mould and line it with buttered note-paper.

4. 4

   Cut cold turnips and carrots into thick slices, then into uniform pieces, and line the mould.

5. 5

   Mix chopped cabbage with brown sauce and glaze, heat for six minutes, and spread over the vegetables.

6. 6

   Cut grouse into large pieces, season, pack in the mould, moisten with brown sauce, and cover with cabbage.

7. 7

   Steam for two hours before serving.

8. 8

   For the sauce, heat butter, add flour until dark brown, then add stock to make 1 quart, stir until boiling, add glaze, simmer for one hour, skim fat, and strain.

9. 9

   Serve the Chartreuse with sauce.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 239. The excerpt below is the record exactly as published.

essert-spoonful of butter, lib. of bits of pork, and three grouse. Cover the saucepan, and place it where the contents will simmer for two-hours-and-a-half. When cooked, put the grouse and pork on a dish to cool ; turn the cabbage into a colander, chop it very fine, season with salt and pepper, and put away to cool. Butter a plain mould holding about 4qts., and line it with buttered note-paper cut to fit the sides and bottom. Cut the cold turnips and carrots in thick slices, then in pieces all the same size and shape, and line the sides and bottom of the mould with these, being particular to have the pieces come together, and having the yellow and white arranged in either squares or rows. With the chopped cabbage put | pint of brown sauce and 2 table-spoonfuls of glaze, and stir over the fire for six minutes ; then spread a thick layer of this on the vegetables, being careful not to displace them. Cut each grouse into large pieces, season with salt and pepper, pack closely in the mould, moisten with another J pint of brown sauce, and cover with the remainder of the cabbage. Two hours before serving time place this in a steamer and warm it up. While the Chartreuse is steaming, make the sauce as follows ; Put 2 table-spoonfuls of butter in a stewpan, and when hot add 2 table-spoonfuls of flour, stirring until a dark brown ; then add the stock in which the cabbage was cooked, and enough of that in which the turnips and carrots were cooked to make lqt., and stir until it boils ; then add 2 table-spoonfuls of glaze, and set it back where it will simmer for one hour. Skim off the fat, and strain.. When the Chartreuse is done, take it up and turn it gently Fig. 414. Chartreuse of Vegetables and Game

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