Purée of Grouse

Ingredients

• a grouse
• a quart of beef stock
• three pints of water
• two table-spoonfuls of butter
• one of flour
• one-third of a cupful of rice
• an onion
• a lemon
• two stalks of celery
• a bay leaf
• two cloves
• some salt and pepper

Method

1. 1

   Roast the grouse for half an hour, then remove meat from bones, chop fine, and pound to powder.

2. 2

   Simmer bones in water for three hours.

3. 3

   Strain and return to the pan.

4. 4

   Cook rice in beef stock for an hour, then rub through a sieve and add to the grouse.

5. 5

   Cook butter, vegetables, bay leaf, and spices for ten minutes, add flour, then gradually add stock.

6. 6

   Combine rice and grouse, season, heat to boiling, rub through a sieve, and serve with lemon slices.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 78. The excerpt below is the record exactly as published.

Pur6e of Grouse. The ingredients are : a grouse, a quart of beef stock, three pints of water, two table-spoonfuls of butter, one of flour, one-third of a cupful of rice, an onion, a lemon, two stalks of celery, a bay leaf, two cloves, and some salt and pepper

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