Harper's cook book encyclopædia

teaspoonful of mayonnaise in the bottom of some little cases, and fill them with minced cold roast grouse, shredded lettuce, chopped hard-boiled egg, and stoned olives. Heap up, cover with thick mayonnaise, and smooth with a knife. Garnish with sprigs of parsley and tiny red peppers. Serve very cold. Grouse, Ragout of. — Cut the flesh of a cold roast grouse into pieces, with a slice of cold boiled ham and 3/4 lb. of cold boiled tongue ; put in a saucepan with a pint of rich stock, and let heat ; add half a dozen stoned olives, a dash of cayenne, and salt. Have ready little cases of fried bread (or paper, if preferred) ; fill with the mixture. Arrange on a dish, and serve with tomato sauce. Grouse, Salmi of (an English recipe). — Cut the meat from a pair of roasted grouse in neat fillets ; remove the skin and gristle. Fry a slice of lean ham in a table-spoonful of butter, with a small, sliced carrot, a piece of onion, a bay-leaf, a sprig of thyme and parsley each, six whole cloves, a bit of mace, and four allspice. When the meat is brown add a spoonful of brown sauce, a gill of veal stock, and a squeeze of lemonjuice with the bones and scraps of the birds ; let simmer half an hour, take up, strain, return to the saucepan with the grouse fillets, and set over the fire to heat. Serve with fried croutons. Partridges, Broiled. — Prepare the partridges as if for roasting ; cut off their heads, split them entirely up the back, and flatten the breastbones. Wipe them thoroughly inside and out Partridge Cutlets Pigeons, Vol-au-vent of with a damp cloth, season with salt and pepper, and broil over a gentle fire. As soon as they are done enough rub them quickly over with butter, and send them to table on a hot dish with brown gravy or mushroom sauce in a tureen. Time, fifteen minutes to broil the partridges. Partridge Cutlets. — Take half a dozen plump birds, split down the back, and take out the breastbone ; cut off the wings, divide each bird in two, trim off the edges, and shape like a cutlet. Season with salt and pepper, drop in a frying-pan of hot butter for two minutes, take up, put in a baking-pan, and set in a hot oven for six or eight minutes. Let cool, dip each cutlet in melted aspicjelly, and set on ice. Roll first in grated cracker, and dip in beaten egg, then in the cracker again ; fry in butter until brown and crisp. Take up on a heated dish and serve with brown sauce and currant - jelly. Wild pigeons, grouse, and other birds may be served in this style. Partridge, Fricassee of. — Cut four partridges in two ; put I oz. of butter in a frying-pan set over the fire ; when hot, put in the birds and let fry brown ; add a cupful of boiling water, season with pepper and salt, and let simmer for twenty minutes ; squeeze in the juice of half a lemon. Take the pieces up on a heated dish, thicken the gravy with a little brown flour, and pour over.