Roasted Grouse

Ingredients

• two fat Grouse
• 1 breakfast-cupful of water
• a little butter
• season with salt
• a little watercress

Method

1. 1

   Place the Grouse in a roasting-pan with water, spread butter over each, and season with salt.

2. 2

   Cook in a brisk oven for eighteen minutes, basting frequently.

3. 3

   Untruss, place on a hot dish with bread canapes, decorate with watercress, strain gravy into a sauceboat, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 9. The excerpt below is the record exactly as published.

breakfast-cupful of water, spread over each a little butter, and season with salt. Put them into a brisk oven, cook for eighteen minutes, taking care to baste frequently with their own gravy, and then untruss. Have a hot dish ready, place two bread canapes on it, arrange the Grouse over, and decorate the dish with a little watercress. Strain the gravy into a sauceboat, and serve. (5) Take two fat Grouse, and pick, singe, draw, dry, and truss them, taking care to dry them well ; place them in a roasting-pan, putting inside of each bird a piece of toast 4in. long and 2in. wide. Drip in on each toast, with a spoon, 1 wineglassful of Madeira wine or sherry ; season the Grouse with salt, spread over a little butter, put them in a brisk oven, and cook for eighteen minutes, basting frequently. Lay them on a hot dish, untruss, strain the gravy over, and decorate with a little watercress. Serve red-currant jelly separately. Salad of Grouse. — Cut a cold roasted Grouse into eight pieces ; prepare in a salad-bowl a salad of lettuce, celery, mustard and cress, and any other vegetables that may be in season. Lay the pieces of Grouse on the salad with four hard-boiled eggs cut into halves lengthwise. Put 1 table- spoonful each of finely-chopped parsley, minced shallot, and caster sugar into a basin, add the raw yolks of two eggs, 1 teacupful of salad-oil, f teacupful of chilli vinegar, 1 tea- spoonful of salt, and i teaspoonful of pepper. Stir the whole until well mixed. Whip ^ pint of cream to a stiff froth, add it by degrees to the sauce, and pour it over the salad. Serve directly it is prepared. Salmis of Grouse. — (1) Singe, draw, wipe, and truss two Grouse ; season with salt, place a few small pieces of butter Grouse — continued. over, put them in a roasting-pan in a brisk oven, and cook for eight minutes. Untruss, and cut away the wings, legs, and breasts. Put loz. of butter into a saucepan with half a carrot cut in very small pieces, half an onion cut the same, a sprig of thyme, two bay-leaves, and six whole peppers, and fry to a good golden colour (it will take about five minutes). Hash the bodies of the two Grouse, and add them to the other ingredients. Moisten with 1 pint of Spanish sauce, \ wineglassful of sherry, £ breakfast - cupful of mushroom liquor, and the zest of a lemon, season with salt, pepper, and nutmeg, and cook for twenty minutes. Now put the wings, legs, and breasts into a separate sauce- pan, and strain the sauce over them, adding six minced mushrooms and two minced truffles. Cook for three minutes longer, dress them on a hot dish, and serve with croutons of fried bread for garnish. (2) Separate the birds at the joints ; put their trimmings into a stewpan with some stock, and boil for an hour. Strain the stock, skim off the fat, and pour it into a clean saucepan ; thicken with a brown roux, season with 2 or 3 table-spoonfuls of finely-minced onion and shallot, and boil again. Half-an-hour before serving, put the pieces of Grouse into the stock, season to taste with salt and pepper, and keep at the side of the fire until they are thoroughly hot through. Serve on a hot dish. (3) Proceed the same as for No. 1, omitting the mushrooms and truffles, and serving with bread sauce separately. (4) The same as for No. 1, but serving with a garnish of hot artichokes in place of the other garnish. Salmis of Grouse with Truffles. — Eoast two Grouse, and when they are done and while still hot, cut them into eight pieces each ; put them in a stewpan, and cover with a thin brown sauce. Put the cover on the stewpan, and stand it in a bain-marie till the pieces of Grouse are hot; in another Fig. 900. Salmis of Grouse with Truffles. stewpan have 1| pints of game sauce, stir it over the fire, and when reduced one-third, put in six truffles cut in small slices and 1 table-spoonful of moist sugar. Arrange the pieces of Grouse in a pyramid on a dish, garnish with croutons of fried bread, pour the sauce over them, and serve. See Fig. 900. Stewed Grouse. — Take a brace of Grouse, and truss and stuff them. Put ^lb. of butter or good dripping into a frying- pan, and fry in it when it is quite hot, first one Grouse and then the other, turning- so as to brown all over. In the meantime, have -J- pint of good gravy heating in a small saucepan. When both birds are browned, put them in a large saucepan, pour the hot gravy over, put the lid on tight, and let them stew very gently till tender (they will take about an hour) ; then put them on a hot dish, and cover, to keep the flavour and heat in. Let the gravy cool a little, skim off the fat that rises, and sti’ain it. Put it over the fire again, stir in sufficient browned flour to thicken, and boil hard for five minutes ; skim again, put the birds back into the gravy, and let them get quite hot, but do not let the gravy boil after they are put in. Place them on a hot dish, pour a very little of the gravy over them, and serve the rest in a small tureen ; also green peas and currant jelly separate. Stewed Grouse a l’Ailsa. — Cut two roasted Grouse into quarters, dividing them so that the two wings are with the breasts, and the legs with the backbones. Pound the back For details respecting Culinary Processes. Utensils, Sauces, &c., referred to, see under their special heads. J > ' LAGAN & CU ARTISTIC JELLIES. 6. Lemon Jelly wit* Preserved Cherries, and Orange or Lemon Pips: 7. Lemon and Orange Jelly, with Grapes and Chernes. 8. Orange, Re Vine, Lemon and Raspberry with CherneS inside. Lemon with Sliced Orange. Cherries and Greengage Rings, ' , Orange with Cherries only, Lemon with Preserved Rings and Cherries, 9 Jelly Bombs on dish1' of Crystallized Fruit. * 10. Lemon andWine Jelly Pyramid, Angelica and Preservedfherries round ' THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 725 Grouse — continued. and trimmings, put them in a stewpan, pour in about 2 break- fast-cupfuls of game sauce, and boil for five minutes. Strain it through a fine hair sieve, put it in the stewpan again, season with a little salt and 1 dessert-spoonful of moist sugar; stir in the beaten yolks of two eggs, and continue stirring over the fire till the sauce is thick, but do not let it boil ; Fig. 901. Stewed Grouse a l’Ailsa. then put in the pieces of Grouse, take the stewpan off the fire, and let the contents cool. Boil some potatoes, mash them, adding a little butter

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