Grouse Soup

Ingredients

• The bones of two roasted grouse
• the breast of one
• a quart of any kind of stock
• three quarts of cold water
• two slices of turnip
• two of carrot
• two large onions
• two cloves
• two stalks of celery
• a bouquet of sweet herbs
• three tablespoonfuls of butter
• three of flour

Method

1. 1

   Cook grouse bones in three quarts of water for four hours.

2. 2

   Add vegetables and cloves in the last hour.

3. 3

   Strain and return to fire with stock.

4. 4

   Cook butter and flour until brown, then add to stock.

5. 5

   Cut grouse breast into small pieces and add to soup.

6. 6

   Season with salt and pepper, simmer for half an hour, and skim off any fat.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 34. The excerpt below is the record exactly as published.

Grouse Soup. The bones of two roasted grouse and the breast of one, a quart of any kind of stock, or pieces and bones of cold roasts ; three quarts of cold water, two slices of turnip, two of carrot, two large onions, two cloves, two stalks of celery, a bouquet of sweet herbs, three table- spoonfuls of butter, three of flour

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