Grouse Pie. — (1) Singe and draw three young Grouse, and cut
off their feet, necks, and pinions ; divide their bodies each into
three pieces, and put them into a stewpan with the pinions
and some chopped bacon ; fry them, and then put in Goz. of
raw ham, a bunch of parsley and sweet herbs, and a little
pepper and salt. When the ham is cooked, add about
eighteen mushrooms cut in halves and 1 table-spoonful of
chopped onion ; pour in 2 table-spoonfuls of white wine, and
reduce the liquor. Take the stewpan off the fire, and let
the contents cool. Arrange the meat in a pie-disb, with
hard-boiled eggs cut in quarters amongst it, pour the gravy
over through a conical strainer, and cover with puff paste :
brush the crust over with white of eggs, and put in a quick
oven till done. Take the pie out of the oven, lift the crust,
pour in a little more thickened game gravy, and serve either
hot or cold.
(2) Clean and draw a brace of Grouse, cut each into five
parts, and season with salt✪ Galantines of Grouse and pepper. Put a layer of
game forcemeat at the bottom of a pie-dish, put the pieces
of Grouse in upon it, and sprinkle a little powdered sweet
herbs over them ; put in here and there a few yolks of
hard-boiled eggs, and cover all with slices of raw ham.
Pour in 5 pint of good game gravy, and cover the pio with
a puff paste ; glaze the crust over with egg, and bake the
pie in a moderate oven for an-hour-and-a-half. When ready
to serve, stand the pie on a flat dish.
Grouse Soup. — (1) Cut off all the meat from two or three
roasted Grouse, reserving some of the fillets for special use.
Put the bones in a stewpan with 2qts. of stock, and boil
them for half-an-hour. Pound the flesh in a mortar. Cut
two onions, one turnip, and half a carrot in slices, put them
in a stewpan with two bay-leaves, a few sprigs of parsley
and thyme, six peppercorns, half a blade of mace, and £lb. of
butter. Stir them over the fire for ten minutes, then pour
in 1 pint of stock, and stew till tender ; next put in
the pounded flesh, the stock from the bones, -j pint of brown
gravy, and sufficient broth to make 5qts. in all; thicken with
4oz. of flour, stir over the fire, and boil for twenty minutes
Season the soup with a little salt and 1 table-spoonful of
moist sugar. Put some croutons of fried bread✪ Grouse Soup at the
bottom of a soup-tureen, with the fillets of Grouse cut in
thin slices ; skim and strain the soup, boiling’ up again
so that it may be very hot, then pour it in the tureen,
and serve.
(2) Put the bones of two roasted Grouse into a saucepan
with 3qts. of water, and let them simmer for four hours ; at
the commencement of the fourth hour put in three or four
slices each of carrot and turnip, two large onions, two or
three pieces of celery, a bunch of sweet herbs, and two
cloves ; strain the broth back into the saucepan, and add
lqt. of stock. Cut the flesh of the breast of one Grouse
into small pieces, and put it in with the soup. Fry 3 table-
spoonfuls of flour together with 3 table-spoonfuls of butter
till brown, then stir it in with the stock. Season with salt and
pepper, and simmer gently for half-an-hour. When ready,
skim off any fat there may be, turn the soup into the tureen,
and throw in a few small croutons of fried bread.
Page 6 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Grouse Pie. — (1) Singe and draw three young Grouse, and cut off their feet, necks, and pinions ; divide their bodies each into three pieces, and put them into a stewpan with the pinions and some chopped bacon ; fry them, and then put in Goz. of raw ham, a bunch of parsley and sweet herbs, and a little pepper and salt. When the ham is cooked, add about eighteen mushrooms cut in halves and 1 table-spoonful of chopped onion ; pour in 2 table-spoonfuls of white wine, and reduce the liquor. Take the stewpan off the fire, and let the contents cool. Arrange the meat in a pie-disb, with hard-boiled eggs cut in quarters amongst it, pour the gravy over through a conical strainer, and cover with puff paste : brush the crust over with white of eggs, and put in a quick oven till done. Take the pie out of the oven, lift the crust, pour in a little more thickened game gravy, and serve either hot or cold.
(2) Clean and draw a brace of Grouse, cut each into five parts, and season with salt and pepper. Put a layer of game forcemeat at the bottom of a pie-dish, put the pieces of Grouse in upon it, and sprinkle a little powdered sweet herbs over them ; put in here and there a few yolks of hard-boiled eggs, and cover all with slices of raw ham. Pour in 5 pint of good game gravy, and cover the pie with a puff paste ; glaze the crust over with egg, and bake the pie in a moderate oven for an-hour-and-a-half. When ready to serve, stand the pie on a flat dish.
Grouse Soup. — (1) Cut off all the meat from two or three roasted Grouse, reserving some of the fillets for special use. Put the bones in a stewpan with 2qts. of stock, and boil them for half-an-hour. Pound the flesh in a mortar. Cut two onions, one turnip, and half a carrot in slices, put them in a stewpan with two bay-leaves, a few sprigs of parsley and thyme, six peppercorns, half a blade of mace, and £lb. of butter. Stir them over the fire for ten minutes, then pour in 1 pint of stock, and stew till tender ; next put in
the pounded flesh, the stock from the bones, -j pint of brown
gravy, and sufficient broth to make 5qts. in all; thicken with 4oz. of flour, stir over the fire, and boil for twenty minutes Season the soup with a little salt and 1 table-spoonful of moist sugar. Put some croutons of fried bread at the bottom of a soup-tureen, with the fillets of Grouse cut in thin slices ; skim and strain the soup, boiling’ up again so that it may be very hot, then pour it in the tureen, and serve.
(2) Put the bones of two roasted Grouse into a saucepan
with 3qts. of water, and let them simmer for four hours ; at the commencement of the fourth hour put in three or four
slices each of carrot and turnip, two large onions, two or
three pieces of celery, a bunch of sweet herbs, and two cloves ; strain the broth back into the saucepan, and add lqt. of stock. Cut the flesh of the breast of one Grouse into small pieces, and put it in with the soup. Fry 3 tablespoonfuls of flour together with 3 table-spoonfuls of butter till brown, then stir it in with the stock. Season with salt and pepper, and simmer gently for half-an-hour. When ready, skim off any fat there may be, turn the soup into the tureen, and throw in a few small croutons of fried bread.
Records on this page
Galantines of GrouseGrouse PieGrouse Soup