Grouse Soup with Remains

Ingredients

• 2oz. of butter
• 1 tablespoonful of flour
• yolks of two eggs
• a few drops of lemon-juice
• two or three eggs

Method

1. 1

   Put cold grouse remains in a saucepan with herbs, onion, carrot, and bay-leaf.

2. 2

   Cover with stock, season, boil, then simmer until meat is tender.

3. 3

   Strain, pound meat, mix with butter and flour, stir in strained liquor, boil, then add beaten yolks and lemon juice.

4. 4

   Serve over fried bread.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 7. The excerpt below is the record exactly as published.

yolks of two eggs with the juice of half a lemon, and strain them ; move the soup to the side of the fire, and stir in the beaten eggs. Cut some slices of bread into small squares, fry them in boiling butter until browned, then drain, put them in a soup-tureen, pour the soup over, and serve. (4) Cut 21b. of leg of beef and 21b. of knuckle of veal into pieces ; put them in a stewpan without water, place it over the fire, and when the meat is warmed through, poiu- in 2qts. of hot water, and simmer for four hours. Cut up two Grouse, dividing the meat from the breast into four pieces, and cut each of the legs and wings into four pieces. Chop the bones, and pound them in a mortar ; then put them into the soup with two onions, a head of celery cut up, one carrot, one turnip, two or three bay-leaves, a sprig of marjoram, thi-ee or four cloves, a blade of mace, and eight allspice. Boil the soup for two hours longer, pouring in more hot water as the quantity becomes reduced. Strain the soup through a fine silk sieve, skim off all the fat, pour it into a clean stewpan, put in the pieces of Grouse, and stew very gently for an hour. If not sufficiently dark in colour, add a little caramel. Pour it into a soup-tureen with the pieces of Grouse, mix 1 wineglassful of sherry with it, and serve with a plate of sippets of toast or croutons of fried bread. (5) Put the cold remains of some roasted Grouse into a saucepan with a bunch of sweet herbs, a few slices of onion and carrot, and a bay-leaf ; pour in sufficient clear stock to cover, and season to taste with salt and pepper. When boiling, move the saucepan to the side of the fire, and simmer gently until the meat is almost in rags. Strain the liquor, pick the meat off the bones, put it in a mortar, and pound until quite smooth ; then pass it through a wire sieve. Put 2oz. of butter in a saucepan with 1 table-spoonful of flour, and mix them over the fire ; next stir in the strained liquor and the pounded meat, continue stirring over the fire until boiling, then move it to the side, and stir in the beaten yolks of two eggs and a few drops of lemon-juice. Cut some slices of bread into small squares, and fry them in butter until browned. Put the bread in a soup-tureen, pour over the soup, and serve. (6) Chop up the remains of two or three cold roasted Grouse, put them into a saucepan with a bunch of sweet herbs, one onion and carrot cut into slices, and salt and pepper to taste. Pour over sufficient stock or water to cover, and boil until the bones will easily come from the meat. Put the meat into a mortar, pound it, strain the liquor, and put all back into the saucepan ; thicken with a lump of butter rolled in flour, stir well, remove the sauce- pan from the fire, stir in the yolks of two or three eggs

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