Roast Grouse a la Gimo

Ingredients

• the grouse
• little water
• onions
• carrots
• pepper
• salt
• thin slices of bacon

Method

1. 1

   Pick, clean, and wash the grouse; tie up plump, put in a roasting pan with water, onions, and carrots.

2. 2

   Cover with bacon, sprinkle with pepper and salt, roast in a hot oven for 18-20 minutes, basting occasionally.

3. 3

   Cut the breast out and serve with brown game sauce and garnish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 355. The excerpt below is the record exactly as published.

onions, carrots, pepper, and salt. Roast from fifteen to twenty minutes, basting frequently. When done, glaze with a brown glaze, serve on a platter (heads in and legs out) with a bunch of watercress in the centre; garnish with roses of radishes if at hand, with a brown game sauce around that has been made from the pan the birds cooked in. Serve with any kind of salad for luncheon or dinner. Broiled Snipe with Butter ( Becassines grillees au Beurre ) Pick, singe, and clean the snipe well; cut heads off; remove insides; rub over with some melted butter, pepper, and salt; put on a broiler and broil for about eight minutes — four minutes on each side. When done, prepare some buttered toast — one piece for each person, put one bird on top of each; pour over some melted butter and chopped parsley; garnish with watercress in the centre. Serve with broiled curled bacon all around, with the salad, for luncheon or dinner. Snipe ( Becassines ) a la Walde Pick, singe, and clean the birds well; remove the insides, cut in halves, and wash again; remove the breast bone from each half of the bird, leaving the leg bone and part of the second joint bone in; put on a buttered pan; stuff with the forcemeat au foie gras; wave a little chicken mousse around through a small fancy tube and wTith a dot in the centre and a diamond of truffle; put some sherry in the pan; cook in oven from ten to twelve minutes — well covered. When ready, arrange on a foundation of chicken mousse with truffle sauce in the centre; garnish with parsley or watercress. Serve as an entree for luncheon or dinner. It can also be served with the salad. Stuffing. To one cup of chicken mousse add one jar of pate de foie gras No. 3 the fat and the meat pressed through a fine sieve. Remove the truffles, as they can be used for garnishing. AMERICAN COOK BOOK 239 GROUSE (Co? de Bruyere ) Roast Grouse ( Coq de Bruyere roti ) a la Gimo Pick, clean, and wash the grouse well; tie up plump, put in a roasting pan with little water, onions, and carrots; cover with thin slices of bacon

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