Stewed Grouse a l’Ailsa

Ingredients

• two roasted Grouse
• 2 breakfast-cupfuls of game sauce
• 1 dessert-spoonful of moist sugar
• the beaten yolks of two eggs
• a little salt

Method

1. 1

   Cut the roasted Grouse into quarters.

2. 2

   Pound the trimmings and boil with game sauce for five minutes.

3. 3

   Strain, season, and stir in sugar and egg yolks without boiling.

4. 4

   Cool, then add Grouse pieces, cover with breadcrumbs, and bake for half an hour.

5. 5

   Serve with reduced game sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 11. The excerpt below is the record exactly as published.

Stewed Grouse a l’Ailsa. — Cut two roasted Grouse into quarters, dividing them so that the two wings are with the breasts, and the legs with the backbones. Pound the back For details respecting Culinary Processes. Utensils, Sauces, &c., referred to, see under their special heads. J > ' LAGAN & CU ARTISTIC JELLIES. 6. Lemon Jelly wit* Preserved Cherries, and Orange or Lemon Pips: 7. Lemon and Orange Jelly, with Grapes and Chernes. 8. Orange, Re Vine, Lemon and Raspberry with CherneS inside. Lemon with Sliced Orange. Cherries and Greengage Rings, ' , Orange with Cherries only, Lemon with Preserved Rings and Cherries, 9 Jelly Bombs on dish1' of Crystallized Fruit. * 10. Lemon andWine Jelly Pyramid, Angelica and Preservedfherries round ' THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 725 Grouse — continued. and trimmings, put them in a stewpan, pour in about 2 break- fast-cupfuls of game sauce, and boil for five minutes. Strain it through a fine hair sieve, put it in the stewpan again, season with a little salt and 1 dessert-spoonful of moist sugar; stir in the beaten yolks of two eggs

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