Roasted Grouse

Ingredients

• a Grouse
• a large lump of butter
• salt
• pepper to taste
• a piece or pieces of toast

Method

1. 1

   Pluck, singe, and draw the grouse, let it hang, wipe inside, chop off the head, truss, and roast over a clear fire for 30-35 minutes, basting with butter.

2. 2

   Serve with liver paste on toast and gravy.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 7. The excerpt below is the record exactly as published.

roasted Grouse into a saucepan with a bunch of sweet herbs, a few slices of onion and carrot, and a bay-leaf ; pour in sufficient clear stock to cover, and season to taste with salt and pepper. When boiling, move the saucepan to the side of the fire, and simmer gently until the meat is almost in rags. Strain the liquor, pick the meat off the bones, put it in a mortar, and pound until quite smooth ; then pass it through a wire sieve. Put 2oz. of butter in a saucepan with 1 table-spoonful of flour, and mix them over the fire ; next stir in the strained liquor and the pounded meat, continue stirring over the fire until boiling, then move it to the side, and stir in the beaten yolks of two eggs and a few drops of lemon-juice. Cut some slices of bread into small squares, and fry them in butter until browned. Put the bread in a soup-tureen, pour over the soup, and serve. (6) Chop up the remains of two or three cold roasted Grouse, put them into a saucepan with a bunch of sweet herbs, one onion and carrot cut into slices, and salt and pepper to taste. Pour over sufficient stock or water to cover, and boil until the bones will easily come from the meat. Put the meat into a mortar, pound it, strain the liquor, and put all back into the saucepan ; thicken with a lump of butter rolled in flour, stir well, remove the sauce- pan from the fire, stir in the yolks of two or three eggs and a little lemon-juice (if not objected to), pour the soup into a tureen, and serve. Fig. 899. Larded Grouse. (7) Cut the flesh off a brace of cooked Grouse, and put the bones in a saucepan with a knuckle of veal, a couple of old Grouse, 21b. of gravy-beef, a few peeled and sliced carrots and shallots, two or three sticks of celery broken into small pieces, a bunch of sweet herbs, 1 teaspoonful of peppercorns, and a moderate quantity of salt. Pour in 4qts. of water, and when boiling, move it to the side of the fire, and simmer very slowly for six hours, keeping it well skimmed. Put the meat of the birds in a mortar, and pound it ; mix with it a third of the quantity of grated breadcrumb, and rub through a coarse sieve, moistening’ the mixture with 3 I 2 auces , (be., referred to , see under their special heads . 724 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Grouse — continued. a small quantity of the soup. Strain the soup, return it to the saucepan, and stir in the mince. Boil up again, pour it into a soup-tureen, and serve very hot with a plate of sippets of toast or croutons of fried bi-ead. Larded Grouse. -Clean and wash a Grouse, and lard the breast and legs, putting a skewer through the legs and tail ; rub some warmed butter over the breast, then dredge it over with a little salt and plenty of flour. Set it on a baking-dish, put it into a brisk oven, and cook for twenty or thirty minutes. Cover a hot dish with bread sauce, put the Grouse on it, and sprinkle over some fried breadcrumbs. Garnish with parsley, and serve. See Fig. 899. Roasted Grouse. — (1) Pluck and singe a Grouse, draw it, and let it hang in a cool place for several days. Wipe it well inside without washing, chop off its head, and truss it ; put a large lump of butter inside, place it on a spit in front of a clear fire, and roast for from thirty to thirty- five minutes, basting frequently with butter. Put the liver of the Grouse into a saucepan of water with a small lump of butter and salt, and pepper to taste, boil until it is like a paste, take it out, spread it over a piece or pieces of toast

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