Salmi of Grouse a la Walter Scott

Ingredients

• two fine fat grouse
• a pinch of salt
• half a medium-sized carrot
• half an onion
• an ounce of good butter
• two bay-leaves
• six whole peppers
• half a pint of bread sauce

Method

1. 1

   Prepare the grouse as for the previous recipe, omitting mushrooms and truffles.

2. 2

   Serve with bread sauce separately.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 221. The excerpt below is the record exactly as published.

two fine fat grouse ; season with a pinch of salt, spread a few small bits of butter on the birds, then place them in a roasting-pan, and put them in a brisk oven to cook for eight minutes. Untruss and cut away the wings, legs, and breasts. Put an ounce of good butter into a saucepan with half a medium-sized carrot, cut in very small pieces, half an onion cut the same, a sprig of thyme, two bay-leaves, and six whole peppers. Reduce to a good golden color for about five minutes, then hash the bodies of the two grouse, and add them to the other ingredients. Moisten with a pint of Espagnole sauce (No. 151), half a glassful of good sherry wine, half a cupful of mushroom liquor, and the zest of a lemon ; season with half a pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg ; let cook for twenty minutes. Now put the wings, legs, and breasts into a separate saucepan, and strain the above sauce over the parts, adding six minced mushrooms and two minced truffles. Let cook for three minutes, then dress neatly on a hot dish, and serve with six croutons (No. 133) on top, and paper ruffles nicely arranged. 856. Salmi Of Grouse a la Walter Scott. — Proceed exactly the same as for the above (No. 855), omitting the mushrooms and truffles, and serving with half a pint of. bread sauce (No. 162) separately. 857. Salmi of Grouse a la Florentine.— The same as for No. 855, only serving the salmi with a garnishing of six hot artichokes a la Floren- tine (No. 903) in place of the other garnishing. 858. Supreme of Grouse a la Richelieu. — Proceed the same as for the supreme of partridge (No. 850), but substituting tongue for truffles, and serving with a gill of hot sauce Perigueux (No. 191), mingled with a gill of tomato sauce (No. 205), boiled together for three minutes. 859. Teal Duck, Roasted Plain. — Pick, singe, draw, wipe, and truss three fine teal ducks; place them in a roasting-pan. Season with a pinch of salt

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