Grouse Cromeskies

Ingredients

• about 2oz. of butter
• two cold cooked Grouse
• season to taste with salt
• season to taste with pepper
• season to taste with spices
• the beaten yolks of two eggs
• the juice of half a lemon
• 2 table-spoonfuls of flour
• 1 saltspoonful of salt
• 1 table-spoonful of oil
• 1 table-spoonful of water
• the well-whisked white of one egg
• thin slices of bacon

Method

1. 1

   Cut the flesh of the Grouse into small pieces, pound it, and pass through a sieve.

2. 2

   Melt butter in a saucepan, add meat, and season.

3. 3

   Stir in beaten egg yolks and lemon juice.

4. 4

   Cool the mixture.

5. 5

   Prepare a batter with flour, salt, oil, water, and egg white.

6. 6

   Place Grouse mixture on bacon squares, roll tightly, dip in batter, and fry until browned.

7. 7

   Serve on a hot dish with fried parsley.

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.

Grouse Cromeskies. — Cut the flesh of two cold cooked Grouse into small pieces, pound it in a mortar, and when smooth pass it through a fine hair sieve. Put about 2oz. of butter in a saucepan, place it over the fire, and when melted put in the meat ; season to taste with salt, pepper, and spices, and stir until hot. Next move the saucepan to the side of the fire and stir in the beaten yolks of two eggs and the juice of half a lemon ; turn the mixture on to a dish and leave it until cool. Put 2 table-spoonfuls of flour into a basin, with 1 saltspoonful of salt, and 1 table-spoonful of oil mixed with 1 table-spoonful of water ; next stir in gradually a sufficient quantity of tepid water to make a thin batter, then add the well-whisked white of one egg

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