Grouse Soup

Ingredients

• two fine grouse
• two quarts of good veal (No. 2) or beef stock (No. 1) unseasoned
• two tablespoonfuls of hard toasted bread-crumbs
• a tablespoonful and a half of salt
• a drachm of Nepaul pepper

Method

1. 1

   Roast the grouse for a quarter of an hour, set aside the best parts, and break up the bones.

2. 2

   Stew the bones with stock for three hours, then strain and rub through a sieve.

3. 3

   Pound the reserved meat, mix with bread-crumbs, and add to the soup along with salt and pepper.

4. 4

   Serve hot.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 79. The excerpt below is the record exactly as published.

Grouse Soup. Roast for a quarter of an hour two fine grouse ; then take the best parts and lay them aside ; break up the bones <and put them with what is left into a pot Avith two quarts of good veal (No. 2) or beef stock (Xo. 1) unseasoned. Stew gently for three hours, then strain and rub through a sieve. Skin the meat laid aside, pound it in a mortar, add two tablespoonfuls of hard toasted bread-crumbs ; put this paste, made into little balls, to the soup, together Avitli XI tablespoonful and a half of salt, a drachm of Xepaul pepper

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