Grouse, Salmi of

Ingredients

• a brace of grouse
• two bay-leaves
• a tea-spoonful of thyme
• a sliced shallot
• two table-spoonfuls of salad-oil
• a pint of good brown sauce
• a dessert-spoonful of lemon-juice
• a glass of sherry
• a little cayenne
• a little salt

Method

1. 1

   Pick and draw grouse, roast for 20 minutes.

2. 2

   Carve into joints, chop skin and trimmings, fry with bay leaves, thyme, shallot, and oil until browned.

3. 3

   Add brown sauce, simmer for 15 minutes.

4. 4

   Strain, skim fat, add lemon juice, salt, cayenne, and sherry.

5. 5

   Heat grouse in sauce without boiling, serve with fried sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 661. The excerpt below is the record exactly as published.

Grouse, Salmi of. — Pick and draw a brace of grouse. Roast them for twenty minutes before a clear fire. Take them up, and, when cold, carve them into neat joints. Take off the skin and trimmings, chop them small, and put them into a saucepan with two bay- leaves, a tea-spoonful of thyme, a sliced shaUot, and two table-spoonfuls of salad-oil. Fry until lightly browned, then add a pint of good bro'svn rauce, and simmer gently for a quarter of an hour. Strain the gravy, skim off the fat, and add a dessert-spoonful of lemon-juice, a little salt and cayenne, and a glass of sherry

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