Grouse Soup

Ingredients

• a brace of grouse
• three ounces of undressed lean ham
• a chopped carrot
• a chopped onion
• a bay-leaf
• a sprig of thyme
• a sprig of parsley
• two quarts of good stock
• a table-spoonful of salt
• a drachm of cayenne
• two blades of mace
• a little brown thickening

Method

1. 1

   Roast grouse for 20 minutes, cut off breast and best meat.

2. 2

   Pound remaining meat, fry with ham, carrot, onion, bay leaf, thyme, and parsley.

3. 3

   Add stock and bones, stew for an hour, strain, and season with salt, cayenne, mace, and thickening.

4. 4

   Add sliced breast before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 660. The excerpt below is the record exactly as published.

sprigs of parsley, and, if liked, a little savoury jelly. Put the yolks of two eggs into a basin, beat them for three or four minutes, and add haK a tea-spoonful of salt, and half a tea-spoonful of pepper. Add oil and vinegar (tarragon vinegar is the best) until the sauce is the desired thickness, allow- ing six tea-spoonfuls of oil to every one of vinegar. Begin with the oil, and pour it in two or three drops at a time for the first two tea-spoonfuls. Mix with a wooden spoon. If properly made, the sauce wiU be thick and smooth, like cream. Just before the salad is served, pour this sauce over the grouse, and amongst the lettuce. Put a border of curled celery round the dish, and beyond that slices of hard-boiled egg, and clear savoury jelly, cut into rough dice. Time, half an horn- to roast the grouse. Probable cost, exclusive of the grouse, about 2s. Sufficient for eight or ten persons. Grouse Salad (a la Soyer).— It is said, that on one occasion, when several gentlemen had betted largely on the abilities of certain chefs de cuisine, JI. Soyer was imiversally ac- knowledged to have won the palm in conse- quence of the superiority of a salad, made very much like the following : — Lay a thin border of butter, about half an inch from the edge of the dish on which the salad is to be served. Put inside this, and on the bottom of the dish, a deep bed of finely-shred lettuce, prepared as in the last recipe. Ai-range over this, very neatly, the joints of a brace of grouse, rather under- dressed than otherwise. Make a dressing, by mixing together two table-spoonfuls of finely- minced shallots, two of chopped tarragon and chervil, a tea-spoonful of salt, half a tea- spoonful of pei:)per, two table-spoonfuls of pounded sugar, and the yolks of two eggs. Add gradually, at first a few drops at a time, twelve table-spoonfuls of oil, and four of Chili vinegar, putting one of vinegar after every three of oil, and beat with a wooden spoon until the sauce is smooth and of the proper consistence. Keep it in a cool place, or on ice, if possible, until wanted. To garnish the dish, take half a dozen hard-boiled eggs; cut them in four, lengthwise, and take a little piece off the end, to make them stand upright ; stick them on the butter round the salad, the yellow part out- wards, with gherkins and beetroot cut into slices, and stamped into shapes between the pieces of egg. Pour the sauce over the di-ess- ing, and serve. Time, half an hour to roast the grouse. Probable cost, exclusive of the grouse, 2s. 6d. Sufficient for a dozen persons. 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. Put in the grouse, and let them remain until quite hot, but on no account let them boil. Put the grouse in the centre of a hot dish, boil up the gravy, pour it round them, and garnish gbo ( 285 ) GUA ■with fried sippets. Probable cost, 8d., exclu- sive of the grouse and wine. Sufficient for sbc or seven persons. Grouse Soup.— Roast a brace of grouse for a quarter of an hour or twenty minutes; then cut oif the breast and the best of the meat, and lay it aside. Pound the rest of the meat in a mortar, and fry it in a little butter with thi-ee ounces of undi-essed lean ham, cut into dice, a chopped carrot and onion, a bay- leaf, and a sprig of thyme and parsley. When lightly browned, add two quarts of good stock and the bones of the grouse. Stew gently for an hour, skimming carefully to remove the fat, then strain the soup, and add to it a table- spoonful of salt, a drachm of cayenne, two blades of mace, pounded, and a little bro^vn thickening

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