Grouse Braised with Cabbage

Ingredients

• a piece of fat bacon
• a few shallots
• a bunch of thyme
• a bunch of parsley
• two or three blades of mace
• two or three bay-leaves
• a pint of stock
• two cabbages
• a little butter
• as much flour as will absorb it
• a little cayenne
• a little lemon-juice

Method

1. 1

   Draw the legs of the grouse, cover the pan with bacon, shallots, thyme, parsley, mace, and bay leaves.

2. 2

   Moisten with stock, add grouse, blanch and press cabbage, tie in bundles, and add to the pan.

3. 3

   Cook for about an hour, strain liquor, skim fat, add butter and flour, stir in liquor, season with cayenne and lemon juice.

4. 4

   Serve grouse with cabbage and sauce.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 156. The excerpt below is the record exactly as published.

Grouse Braised with Cabbage. I have given 3'ou numerous recipes for cooking grouse, but to these I may add one for grouse braised with cabbage. Draw the legs as you would those of chickens for boiling ; cover the bottom of your stew-pan with fat bacon, a few shallots, a bunch of thyme, parsley, a few blades of mace, two or three bay- leaves ; moisten with a pint of stock, and then put in your grouse. Blanch two cabbages cut in quarters, boil till half done, press them in a cloth, tie each bundle up separately, and put them in the pan with the birds. They will take about an hoiu- over a slow fire ; when done, strain off the liquor and skim the fat, lay a little butter in the pan, put it over the fire, and as soon as it is melted, throw in as much flour as will absorb it. Then put in, little by little, the liquor in which the grouse was cooked : keep stirring while on the fire, and when it has boiled for a few miiiutes strain it off' into another pan. Season it by putting in a little cayenne

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