Salmi of Grouse

Ingredients

• a tablespoonful of salad oil
• a shallot chopped finely
• a bay leaf
• one sprig of parsley
• half a pint of slightly flavoured brown sauce
• the juice of half a lemon
• a glass of sherry
• a little salt
• cayenne

Method

1. 1

   Cut the cold roast grouse into pints, remove skin and trimmings, and chop small.

2. 2

   In a stewpan, heat salad oil, add shallot, bay leaf, and parsley.

3. 3

   Fry for a few minutes, then add skin and trimmings.

4. 4

   Add brown sauce and simmer for 15 minutes.

5. 5

   Skim fat, strain gravy, and add salt, cayenne, lemon juice, and sherry.

6. 6

   Add grouse and simmer gently for 15 minutes.

7. 7

   Serve on a hot dish with gravy poured over.

Nutrition per serving

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 63. The excerpt below is the record exactly as published.

tablespoonful of salad. oil, a shallot chopped finely, a bay leaf, and one sprig of parsley, also chopped. Then add the skin and trimmings, and let all fry for a few minutes, adding half a pint of slightly flavoured brown sauce. Let all simmer for another quarter of an hour, and then skim o the fat; strain the gravy, and add a little salt and cayenne, with the juice of half a lemon and a glass of sherry

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