Grouse Soup

Ingredients

• the bones of grouse
• carrots
• onions
• pepper
• salt
• some tomato juice
• one heaping tablespoon flour
• one cup water
• one half cup wine

Method

1. 1

   Put grouse bones in water with carrots, onions, pepper, salt, and tomato juice.

2. 2

   Simmer for about two hours, then strain.

3. 3

   Dissolve flour in water and add to the broth, cook and color with kitchen bouquet.

4. 4

   Add wine and skim during cooking.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 52. The excerpt below is the record exactly as published.

Grouse Soup (Pot age au Coq de Bruy ere) A soup of grouse is one of the most excellent soups that could be had when made in the right way. It has an excellent game flavor, besides a flavor of vegetables and wine, and should always be made when grouse is obtainable. When the breast has been used for the table, the remainder can be used for mince, entrees, and the bones for soup. Put the bones on the stove with sufficient water to make a soup; add carrots, onions, pepper, salt, and some tomato juice; simmer about two hours, then strain. To four cups of the broth dissolve one heaping tablespoon flour in one cup water; strain the mixed flour to the stock; let it cook; color with kitchen bouquet; add one half cup wine

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