Grouse, To Hash

Ingredients

• the remains of cold grouse
• two shallots, sliced
• three ounces of butter
• half a pint of stock
• a tea-spoonful of salt
• half a tea-spoonful of pepper
• half a blade of mace, pounded
• a glass of claret

Method

1. 1

   Cut the grouse into neat joints.

2. 2

   Put skins, bones, and trimmings into a saucepan with shallots and butter.

3. 3

   Shake over the fire until butter is melted and browned.

4. 4

   Add stock, salt, pepper, and mace.

5. 5

   Cover and simmer for an hour.

6. 6

   Strain gravy, return to saucepan with claret, boil, then add grouse pieces.

7. 7

   Serve hot with toasted sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 662. The excerpt below is the record exactly as published.

Grouse, To Hash. — Take the remains of cold grouse, and cut them into neat joints. Put the skins, bones, and trimmings into a saucepan with two shallots, sliced, and three ounces of butter rolled thickly in flour. Shake the pan over the fire until the butter is melted and lightly browned, then add half a pint of stock, a tea-spoonful of salt, half a tea-spoonful of pepper, and half a blade of mace, pounded. Cover the saucepan closely, and simmer gently for an hour. Strain the gravj-, and return it to the saucepan -wdth a glass of claret

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