Galantines of Grouse
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- two small Grouse
- spread them thickly with game forcemeat
- strips of rabbit or hare
- lean cooked ham
- fat bacon
- cover with stock
Method
Bone the Grouse, spread with forcemeat, cover with strips of rabbit, ham, and bacon.
Season, cover with more forcemeat, sew up, roll in cloths, and stew in stock until tender.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 5. The excerpt below is the record exactly as published.
Galantines of Grouse. — Bone two small Grouse, spread them thickly with game forcemeat, cover with strips of rabbit or hare, lean cooked ham, and fat bacon, placed alternately, having the strips the same length as the bird ; season with salt and pepper, and cover with another thick layer of forcemeat. Sew up the birds with thread, then roll them round in cloths. Put them in a stewpan with some vege- tables, cover with stock
Cook this with the app: pantry check, scaling, and the assistant.