Grouse Salad
From The household gas cookery book, 1900
Serves 4
It is important to thoroughly dry the lettuce after washing.
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 77. The excerpt below is the record exactly as published.
Grouse Salad.— Cut up a grouse into small pieces, place them in a basin, sprinkle them with a little salt and cayenne pepper, squeeze over it the juice of two lemons and three tablespoonfuls of olive oil. Stir and mix well, and put them on one side for four hours occasionally turning them about. Wash and thoroughly dry the hearts of three or four lettuces. (It is most important when making a salad where lettuce is used that after the leaves have been washed, that 140 THE HOUSEHOLD ’ , X they be thoroughly dried. In France it is the custom to use a specially made basket for this purpose; these are made either in wicker or wire-work, and can be purchased for a few pence. After the salad is washed it is placed in the basket and swung around until all the moisture is taken away. It is quite impossible to make a good salad without going to this trouble.) Shred the lettuces into a salad bowl, place the pieces of grouse upon it with some hard-boiled egg cut into slices, mix some mayonnaise sauce
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