Ragout of Grouse

Ingredients

• the flesh of a cold roast grouse
• a slice of cold boiled ham
• % lb. of cold boiled tongue
• a pint of rich stock
• half a dozen stoned olives
• a dash of cayenne
• salt
• little cases of fried bread

Method

1. 1

   Cut the flesh of a cold roast grouse into pieces, with a slice of cold boiled ham and 0.5 lb. of cold boiled tongue; put in a saucepan with a pint of rich stock, and let heat; add half a dozen stoned olives, a dash of cayenne, and salt.

2. 2

   Have ready little cases of fried bread; fill with the mixture.

3. 3

   Arrange on a dish, and serve with tomato sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 208. The excerpt below is the record exactly as published.

the flesh of a cold roast grouse into pieces, with a slice of cold boiled ham and % lb. of cold boiled tongue ; put in a saucepan with a pint of rich stock, and let heat ; add half a dozen stoned olives, a dash of cayenne, and salt. Have ready little cases of fried bread

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