Grouse Salad
From The new practical housekeeping, 1890
Serves 2
The eggs may be garnished with radishes or beet-root.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 273. The excerpt below is the record exactly as published.
Grouse Salad. — Boil eight eggs hard, throw them into cold water and shell, cut a thin slice off the bottom so they will stand in dish, cut each one into four pieces, lengthwise, and make a very thin flat border of butter, about one inch fiom the edge of the dish the Balad is to be servea on ; place the pieces of q^,^ upright, close to each other, the yolk outside, or the yolk and white alternately ; lay in the center a fresh green salad of whatever is in season, and, hav- ing previously roasted the grouse rather underdone, cut it into eight or ten pieces, and prepare the sauce as follow^s : Put one tablespoon chopped shallot or onion into a bowl with two table- spoons sugar, tne yolk of an egg, a teaspoon minced parsley, tea- spoon and half salt, and stir in gradually four tablespoons Chili vinegar and twelve of oil : when all ingredients are well mixed put the sauce on ice or in a cool place. When ready to serve, whip four tablespoons cream
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