Grouse a la Gun-room
From The thorough good cook, 1895
Serves 4
Serve hot.
Presented as published in 1895. 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
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 155. The excerpt below is the record exactly as published.
Grouse ^ la Gun-room. Prepare two young but full-grown grouse, roast one of them underdone, and make forcemeat of the other ; when the roasted one is cold, cut it into eight pieces — that is, tAvo wings, two legs, two jDieces of the back, and tAvo pieces of the breast; cover each piece all over with the forcemeat the sixth of an inch in thickness, Q^g each piece over, and place them in a buttered saute-pan, just cover them with a little Avhite stock, and boil gently ten minutes ; lay them on a cloth to drain, put a little mashed potato on the bottom of yoiu' dish, build the pieces in pyramid, and have ready the following sauce : — Chop the bones of the grouse very small, and put them in a stew-pan, with three i)ints of broth free from salt, an onion, and a little celery, with a bunch of parsley, and a few cloves ; boil gently half an hour; pass the stock through a cloth into a stew-pan, reduce to a very thin glaze ; then mix a tablespoonfnl of the best arrow- root with half a glassful of sherry
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Cook this with the app: pantry check, scaling, and the assistant.