Grouse Soup (another way)

Ingredients

• a brace of grouse
• two quarts of good unseasoned stock
• half a drachm of bruised celery-seed
• two heads of celery
• three onions
• a table-spoonful of ground rice
• a dessert-spoonful of salt
• a drachm of cayenne
• a wine-glassful of claret

Method

1. 1

   Cut grouse into joints, fry until browned, then add to stock with celery, onions, and ground rice.

2. 2

   Bring to a boil, then simmer.

3. 3

   Add cabbage 20 minutes before finishing.

4. 4

   Season with salt, cayenne, and optional claret.

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 Soup (another way). — Take a brace of grouse, or any other game, cut them into neat joints, andfry them inbuttertill lightly browTied, then put them into two quarts of good un- seasoned stock, with half a drachm of bruised celery-seed, or the outer sticks of two heads of celery, three onions, with two or three cloves stuck in them, and a table-spoonful of ground rice, smoothly mixed with a little cold water. Bring the liquid to a boil, then simmer gently, and about twenty minutes before the soup is taken off add a fresh young cabbage, quartered. Simmer gently till the game is tender. Season with a dessert-spoonful of salt and a drachm of cayenne. A little mushroom-ketchup and a wine-glassful of claret

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