Fillet of Grouse

Ingredients

• Remove the breast
• separate into four or six pieces
• broth reduced to half a cup
• season
• season
• butter
• layer of currant-jelly
• squares of toast

Method

1. 1

   Disjoint and cook the remainder in boiling salted water to cover, till tender; then remove all the meat, and chop it fine.

2. 2

   Thicken the broth, season, and moisten the meat.

3. 3

   Spread the minced meat on squares of toast; put a layer of currant-jelly on each.

4. 4

   Rub the fillets with butter, and broil them carefully; season with salt, pepper, and butter, and lay them on the jelly.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 32. The excerpt below is the record exactly as published.

Fillet of Grouse. Remove the breast, and separate into four or six pieces. Disjoint and cook the remainder in boiling salted water to cover, till tender ; then remove all the meat, and chop it fine. Thicken the broth (which should be reduced to half a cup), season, and moisten the meat. Spread the minced meat on squares of toast; put a layer of currant-jelly on each. Rub the fillets with butter

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