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Grouse Salad
From The thorough good cook, 1895
Serves 4
Serve chilled.
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
Nutrition per serving
116Calories
9 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories116 kcal
Protein9 g
Carbohydrates7.1 g
Fiber0 g
Sugars1.6 g
Total Fat5.5 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol189 mg
Sodium90 mg
Potassium293 mg
Calcium47 mg
Iron0.7 mg
Magnesium17 mg
Phosphorus130 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C0.2 mg
Vitamin A75 mcg
Vitamin E0.6 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate22 mcg
Choline147 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 203. The excerpt below is the record exactly as published.
Grouse Salad. Roast your grouse, and with the trimmings prepare a salmi sauce (for which a recipe is given on p. 277) ; reduce this 378 THE THOROUGH GOOD COOK. stiffly, and having mixed in a third portion of aspic jelly, use it to mask the joints of grouse with a rather thick coating of the sauce, and set them upon a dish on rough ice to set firm. Place a thick bed of seasoned shredded lettuce on the centre of the dish, and upon this foundation build up Jthe joints of grouse; garnish round the base with a border of curled celery, and an outer border of quarters of hard- boiled egg
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Cook this with the app: pantry check, scaling, and the assistant.