Stewed Grouse

Ingredients

• two Grouse
• 0.5 lb of butter or good dripping
• 0.5 pint of good gravy

Method

1. 1

   Truss and stuff the Grouse.

2. 2

   Fry in hot butter until browned.

3. 3

   Heat gravy in a saucepan.

4. 4

   Place browned birds in a large saucepan, pour hot gravy over, cover, and stew gently for about an hour.

5. 5

   Place on a hot dish, skim fat from gravy, thicken with browned flour, boil for five minutes, then return birds to gravy to heat through.

6. 6

   Serve with gravy, green peas, and currant jelly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 9. The excerpt below is the record exactly as published.

two Grouse ; season with salt, place a few small pieces of butter Grouse — continued. over, put them in a roasting-pan in a brisk oven, and cook for eight minutes. Untruss, and cut away the wings, legs, and breasts. Put loz. of butter into a saucepan with half a carrot cut in very small pieces, half an onion cut the same, a sprig of thyme, two bay-leaves, and six whole peppers, and fry to a good golden colour (it will take about five minutes). Hash the bodies of the two Grouse, and add them to the other ingredients. Moisten with 1 pint of Spanish sauce, \ wineglassful of sherry, £ breakfast - cupful of mushroom liquor, and the zest of a lemon, season with salt, pepper, and nutmeg, and cook for twenty minutes. Now put the wings, legs, and breasts into a separate sauce- pan, and strain the sauce over them, adding six minced mushrooms and two minced truffles. Cook for three minutes longer, dress them on a hot dish, and serve with croutons of fried bread for garnish. (2) Separate the birds at the joints ; put their trimmings into a stewpan with some stock, and boil for an hour. Strain the stock, skim off the fat, and pour it into a clean saucepan ; thicken with a brown roux, season with 2 or 3 table-spoonfuls of finely-minced onion and shallot, and boil again. Half-an-hour before serving, put the pieces of Grouse into the stock, season to taste with salt and pepper, and keep at the side of the fire until they are thoroughly hot through. Serve on a hot dish. (3) Proceed the same as for No. 1, omitting the mushrooms and truffles, and serving with bread sauce separately. (4) The same as for No. 1, but serving with a garnish of hot artichokes in place of the other garnish. Salmis of Grouse with Truffles. — Eoast two Grouse, and when they are done and while still hot, cut them into eight pieces each ; put them in a stewpan, and cover with a thin brown sauce. Put the cover on the stewpan, and stand it in a bain-marie till the pieces of Grouse are hot; in another Fig. 900. Salmis of Grouse with Truffles. stewpan have 1| pints of game sauce, stir it over the fire, and when reduced one-third, put in six truffles cut in small slices and 1 table-spoonful of moist sugar. Arrange the pieces of Grouse in a pyramid on a dish, garnish with croutons of fried bread, pour the sauce over them, and serve. See Fig. 900. Stewed Grouse. — Take a brace of Grouse, and truss and stuff them. Put ^lb. of butter or good dripping into a frying- pan, and fry in it when it is quite hot, first one Grouse and then the other, turning- so as to brown all over. In the meantime, have -J- pint of good gravy h

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