Salmi of Grouse
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 208. The excerpt below is the record exactly as published.
sprigs of parsley and tiny red peppers. Serve very cold. Grouse, Ragout of. — Cut the flesh of a cold roast grouse into pieces, with a slice of cold boiled ham and % lb. of cold boiled tongue ; put in a saucepan with a pint of rich stock, and let heat ; add half a dozen stoned olives, a dash of cayenne, and salt. Have ready little cases of fried bread (or paper, if preferred) ; fill with the mixture. Arrange on a dish, and serve with tomato sauce. Grouse, Salmi of (an English recipe). — Cut the meat from a pair of roasted grouse in neat fillets ; re- move the skin and gristle. Fry a slice of lean ham in a table-spoonful of butter, with a small, sliced carrot, a piece of onion, a bay-leaf, a sprig of thyme and parsley each, six whole cloves, a bit of mace, and four all- spice. When the meat is brown add a spoonful of brown sauce, a gill of veal stock, and a squeeze of lemon- juic
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