Cassell's dictionary of cookery

Grouse Cutlets. — Take a brace of young grouse, split them in halves, remove the wingbones, and tuck the legs inside. Season them with pepper and salt, and fry them in a little hot butter till brightly browned on both sides. Dredge a little flour into the butter; add. gradually a quarter of a pint of gravy espagnole {see Gravy Espagnole), season rather highly with salt and cayenne, simmer for ten minutes and serve with the gravy poured over the grouse. Time, fiy till brown. Probable cost of grouse, variable, from 2s. 6d. to 6s. 6d. per brace. Sufficient, a brace of birds for four or five persons. Grouse, or Woodcock, Marinaded (a German recipe) .—Hang the birds as long as possible. Pluck, draw, and wipe them dry with, a soft cloth, and lay them in a marinade, made as follows : — Mince an onion, and put it in a quarter of a pint of vinegar, add a dozen peppercorns, twenty juniper-berries, and three bayleaves. Let the grouse remain in this three days, turning them three times a day, and basting them frequently. Stuff them with turkey forcemeat, and lard the breasts with strips of fat bacon. Put them down to a clear fire, baste frequently, and serve with slices of GRO (284) GRO lemon round the dish. Time, about half an hour. Probable cost of grouse, variable, from 2s. 6d. to 6s. 6d. per brace. Sufficient, a brace for four or five persons. Grouse Pie. — Line the edges of a piedish with a good crust. Put a pound of rump steak, which has been cut into convenient-sized pieces, at the bottom, and lay a couple of grouse on these. If the birds are large, they should be cut into joints ; if small, they may be put in whole, or in halves. Season rather highly with salt, cayenne, and black pepper, and pour a quarter of a pint of nicely-flavoured broth over the grouse. Cover with a good crust, and bake in a moderate oven. If the pie is to be eaten hot, a little more boiling gravy, to which has been added a table-spoonful of lemon-juice, and two of claret, may be poured in before serving. Time to bake, an hour, or rather less. Probable cost of grouse, variable, from 2s. 6d. to 6s. 6d. a brace. Sufficient for six or eight persons. Grouse Pie (Scotch fashion).— In Scotland grouse and steak is often prepared and fried in cutlets [see Grouse Cutlets), and then made into a pie, as in the last recipe. A few stewed mushrooms and hard-boiled eggs are an improvement. When the grouse is partially cooked in this way, care must be taken that the pie does not bake too long. Time, &c., according to the size. Grouse, Quenelles of [see Quenelles of Grouse) . Grouse, Roast. — Pluck the birds delicately, being careful not to tear the skin. Draw them, and wipe with a soft cloth, but do not wash them. Cut off the heads, and truss them like fowls. Put them down to a clear fire, and baste them almost unceasingly. About ton minutes before they are taken up, butter a slice of toast, half an inch thick, lay it in the pan under them, and serve the bird upon this. Send brown sauce and bread sauce to table with them, and browned bread-crumbs on a dish {see Crumbs, Browned). The gravy ■should be slightly flavoured, or it will overpower that of the bird. Time, about half an hour. Probable cost, uncertain. Sufficient, a brace for four or five persons.