Salmi of Grouse

Ingredients

• one-fourth cup butter
• one tablespoon finely chopped onion
• a stalk of celery
• two slices carrot cut in pieces
• two tablespoons chopped, lean raw ham
• one-fourth cup flour
• two cups brown stock
• a bit of bay leaf
• a sprig of parsley
• a blade of mace
• two cloves
• one-half teaspoon salt
• one-eighth teaspoon pepper
• three tablespoons port wine
• one-half cup canned mushroom, sliced lengthwise

Method

1. 1

   Cut cold roast grouse in pieces for serving.

2. 2

   Melt butter, add onion, celery, carrot, and ham.

3. 3

   Cook until browned, then add flour.

4. 4

   When well browned, add brown stock, bay leaf, parsley, mace, cloves, salt, and pepper.

5. 5

   Cook for five minutes, strain, add duck, and as soon as duck is heated, add sherry wine, olives, and mushrooms.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 22. The excerpt below is the record exactly as published.

three tablespoons port wine and one- half cup canned mushroom, sliced lengthwise. Salmi of Grouse Cut cold roast grouse in pieces for serving. Melt one-fourth cup butter, add one tablespoon finely chopped onion, a stalk of celery, two slices carrot cut in pieces, and two tablespoons chopped, lean raw ham. Cook until butter is browned, then add one-fourth cup flour, and when well browned add two cups brown stock, a bit of bay leaf, a sprig of parsley, a blade of mace, two cloves, one-half teaspoon salt, and one-eighth teaspoon pepper

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