Grouse (a l'Ecossaise)

Ingredients

• three ounces of butter
• a slice of toast
• a brace of young grouse
• the liver of the grouse
• a little butter, salt, and cayenne

Method

1. 1

   Baste grouse with butter over a clear fire.

2. 2

   Parboil the liver, pound with butter, salt, and cayenne, and spread on toast.

3. 3

   Roast grouse for about half an hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 658. The excerpt below is the record exactly as published.

Grouse (a I'Ecossaise). — When the birds are plucked and drawn, put three ounces of butter inside each, but not in the crop ; put them down to a clear fire, and baste plentifully. Lay a sHce of toast in the pan under them a few minutes before taking the birds from the fire. Parboil the liver, pound it in a mortar, with a little butter, salt, and cayenne, and spread it on the toast instead of butter only. Time, about half an hour to roast the grouse. Probable cost, variable. Sufficient, a brace for five or six persons. Grouse (a la Financiere). — Boil the livers of the gTouse for ten minutes, and pound them in a mortar, with three ounces of butter, a shallot, finely nynced, half a salt-spoonful of salt, and the same of pepper, two or three gxates of nutmeg, one table-spoonful of bread-crumbs, and four mushrooms. Stuff the grouse with. this forcemeat, truss and roast, and baste them liberally. Put half a pint of good brown, sauce {see Gravy, Espagnole) into a stewpan. Add a quarter of a pint of stewed mushrooms, and a pinch of cayenne. Let all boil up together, and serve with the grouse. Time to roast the grouse, from twenty to thirty minutes. Probable cost, variable, from 2s. 6d. to 6s. 6d. the brace. Sufficient for four or five persons. Grouse, Carving of. — Grouse is carved in the same way as a partridge {see Partridge, Carving of ) . The breast and wings are con- sidered the most dainty morsels. Grouse Cutlets. — Take a brace of young grouse, split them in halves, remove the wing- bones, and tuck the legs inside. Season them with pepper and salt, and fry them in a little hot butter till brightly browned on both sides. Dredge a little flour into the butter; add. gradually a quarter of a pint of gravy espagnole {see Gravy Espagnole), season rather highly with salt and cayenne, simmer for ten minutes and serve with the gravy poured over the grouse. Time, fiy till brown. Probable cost of grouse, variable, from 2s. 6d. to 6s. 6d. per brace. Sufficient, a brace of birds for four or five persons. Grouse, or Woodcock, Marinaded (a German recipe) .—Hang the birds as long as possible. Pluck, draw, and wipe them dry with, a soft cloth, and lay them in a marinade, made as follows : — Mince an onion, and put it in a quarter of a pint of vinegar, add a dozen pepper- corns, twenty jimiper-berries, and three bay- leaves. Let the grouse remain in this three days, turning them three times a day, and basting them frequently. Stuff them with turkey forcemeat, and lard the breasts with strips of fat bacon. Put them down to a clear fire, baste frequently, and serve with slices of GRO (284) GRO lemon round the dish. Time, about half an hour. Probable cost of grouse, variable, from 2s. 6d. to 6s. 6d. per brace. Sufficient, a brace for four or five persons. Grouse Pie. — Line the edges of a pie- dish with a good crust. Put a pound of rmnp- steak, which has been cut into convenient-sized pieces, at the bottom, and lay a couple of grouse on these. If the birds are large, they should be cut into joints ; if small, they may be put in whole, or in halves. Season rather highly with salt, cayenne, and black pepper, and pour a quarter of a pint of nicely-flavoured broth over the grouse. Cover with a good crust, and bake in a moderate oven. If the pie is to be eaten hot, a little more boiling gravy, to which has been added a table-spoonful of lemon-juice, and two of claret, may be poured in before serving. Time to bake, an hour, or rather less. Probable cost of grouse, variable, from 2s. 6d. to 6s. 6d. a brace. Sufficient for six or eight persons. Grouse Pie (Scotch fashion).— In Scot- land grouse and steak is often prepared and fried in cutlets [see Grouse Cutlets), and then made into a pie, as in the last recipe. A few stewed mushi-ooms and hard-boiled eggs are an improvement. When the grouse is partially cooked in this way, care must be taken that the pie does not bake too long. Time, &c., accord- ing to the size. Grouse, Quenelles of [see Quenelles of Grouse) . Grouse, Roast. — Pluck the birds deli- cately, being careful not to tear the skin. Draw them, and wipe with a soft cloth, but do not wash them. Cut off the heads, and truss them like fowls. Put them down to a clear fire, and baste them almost unceasingly. About ton minutes before they are taken up, butter a slice of toast

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