Grouse with Sauce

Ingredients

• two tablespoonfuls of chopped bacon
• a chopped onion
• four whole cloves
• a small bay leaf
• a stalk of celery
• one minced carrot
• three cups of stock
• a gill of claret
• a little salt

Method

1. 1

   Cut meat from the breast of a grouse and break up the carcass.

2. 2

   Put carcass in a saucepan with bacon, onion, cloves, bay leaf, parsley, celery, peppercorn, and carrot.

3. 3

   Add stock and simmer for two hours.

4. 4

   Strain and skim fat.

5. 5

   Cook breast pieces in butter or olive oil until light brown, add sauce and claret, and simmer for five minutes.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 50. The excerpt below is the record exactly as published.

two tablespoonfuls of chopped bacon, a chopped onion, four whole cloves, a little mace and a small 182 bay leaf, a little parsley and a stalk of celery, a peppercorn and one minced car- rot. Add three cups of stock and simmer for two hours. Strain and skim off the fat. Cook the pieces of breast in butter^ or olive-oil, to a light brown on each side; add the sauce, a little salt, and a gill of claret

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