Salmi of Grouse with Claret

Ingredients

• two roast grouse
• two sliced shallots
• a clove
• half a blade of mace
• a little allspice
• a few peppercorns
• half a pint of brown sauce
• two or three glasses of reduced claret
• a few pieces of bread

Method

1. 1

   Cut up the grouse in joints, skin them, and throw the trimmings and skin into a stew-pan with shallots, mushroom parings, clove, mace, allspice, and peppercorns.

2. 2

   Heat in broth, pour in brown sauce, add claret, boil down thick, and strain over the grouse joints.

3. 3

   Ornament with fried and glazed bread.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 156. The excerpt below is the record exactly as published.

Salmi of Grouse with Claret. Cut up two roast grouse in joints : skin them, and throw the trimmings and skin into a stew-pan, Avith two sliced shallots, a few mushroom parings, a clove, half a blade of mace, a little allspice, and a few pej)percorns ; heat the whole in a little broth at the side of the fire ; pour in half a pint of brown sauce ; havino- boiled and clarified it, add two or three glasses of reduced claret, let the whole boil down rather thick, and strain it over the joints of grouse. You may ornament the dish with a few pieces of bread

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