afterwards baste with its own fat and gravy, mixing with the cider.
In either way, when browned, place in pan in oven, as directed, till
gr9,vy is made, using the giblets in the same manner, if good,
as for Roast Turkey, adding also the parboiled water from the goose.
Those liking onion flavor can slice onion when used in parboiling,
putting some slices inside goose and some in kettle, and leave all in
the water for the gravy, rlace goose on hot platter, made hot by
pouring hot water upon it, being careful to pour in center first ; gar-
nish with a border of baked, cored, tart apples, being careful not to have
them bursted. Always serve apple sauce with goose. Wild Duck qqxl ,
be prepared in same way. Goose, duck and all game, being rather
dry, are especially nice larded, but placing pieces of salt pork on
them while cooking answers the same purpose, but does not present
the handsome appearance when served as does a Larded Ooose,
Grouse Pie. — Line the bottom of a pie-dish with a pound rump-
steak cut into neat pieces, and, should the grouse be large, cut them
into joints ; but if small, they may be laid in the pie whole ; season
highly with salt, cayenne, and black pepper ; pour in a half pint
broth, and cover with a puff paste ; brush the crust over with the
yolk of an egg✪ Grouse Pie, and bake about an hour. If the grouse is cut into
loints, the backbones and trimmings will make the gravy, by stew-
ing them with an onion, a bunch of herbs, and a blade of mace ; this
should be poured in after the pie is baked
Grouse Salad. — Boil eight eggs hard, throw them into cold
water and shell, cut a thin slice off the bottom so they will stand in
dish, cut each one into four pieces, lengthwise, and make a very thin
flat border of butter, about one inch fiom the edge of the dish the
Balad is to be servea on ; place the pieces of q^,^ upright, close to
each other, the yolk outside, or the yolk and white alternately ; lay
in the center a fresh green salad of whatever is in season, and, hav-
ing previously roasted the grouse rather underdone, cut it into
eight or ten pieces, and prepare the sauce as follow^s : Put one
tablespoon chopped shallot or onion into a bowl with two table-
spoons sugar, tne yolk of an egg, a teaspoon minced parsley, tea-
spoon and half salt, and stir in gradually four tablespoons Chili
vinegar and twelve of oil : when all ingredients are well mixed put the
sauce on ice or in a cool place. When ready to serve, whip four
tablespoons cream✪ Grouse Salad rather thick, which lightly mix with it ; then lay
inferior parts of grouse on the salad, put sauce over so as to cover
each piece, then add more salad and the remainder of the grouse^
pour the rest of the sauce over, and sers^e. The eggs may be oma*
mented with a little dot of radishes or beet-root on the point. An-
chovy and gherkin, cut into small diamonds may be placed be-
tween ; or cut gherkins in slices, and use as a border. The remains
of Cold JPhsasant or Partridge may be used in same manner, and
will make a very delicate dish.
GAME. 327
Page 273 · 2 recipe records on this page
Presented as published in 1890. 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
afterwards baste with its own fat and gravy, mixing with the cider. In either way, when browned, place in pan in oven, as directed, till gravy is made, using the giblets in the same manner, if good, as for Roast Turkey, adding also the parboiled water from the goose. Those liking onion flavor can slice onion when used in parboiling, putting some slices inside goose and some in kettle, and leave all in the water for the gravy, Place goose on hot platter, made hot by pouring hot water upon it, being careful to pour in center first ; garnish with a border of baked, cored, tart apples, being careful not to have them bursted. Always serve apple sauce with goose. Wild Duck can , be prepared in same way. Goose, duck and all game, being rather dry, are especially nice larded, but placing pieces of salt pork on them while cooking answers the same purpose, but does not present the handsome appearance when served as does a Larded Goose,
Grouse Pie. — Line the bottom of a pie-dish with a pound rumpsteak cut into neat pieces, and, should the grouse be large, cut them into joints ; but if small, they may be laid in the pie whole ; season highly with salt, cayenne, and black pepper ; pour in a half pint broth, and cover with a puff paste ; brush the crust over with the yolk of an egg, and bake about an hour. If the grouse is cut into loints, the backbones and trimmings will make the gravy, by stewing them with an onion, a bunch of herbs, and a blade of mace ; this should be poured in after the pie is baked
Grouse Salad. — Boil eight eggs hard, throw them into cold water and shell, cut a thin slice off the bottom so they will stand in dish, cut each one into four pieces, lengthwise, and make a very thin flat border of butter, about one inch fiom the edge of the dish the Balad is to be servea on ; place the pieces of egg upright, close to each other, the yolk outside, or the yolk and white alternately ; lay in the center a fresh green salad of whatever is in season, and, having previously roasted the grouse rather underdone, cut it into eight or ten pieces, and prepare the sauce as follows: Put one tablespoon chopped shallot or onion into a bowl with two tablespoons sugar, tne yolk of an egg, a teaspoon minced parsley, teaspoon and half salt, and stir in gradually four tablespoons Chili vinegar and twelve of oil : when all ingredients are well mixed put the sauce on ice or in a cool place. When ready to serve, whip four tablespoons cream rather thick, which lightly mix with it ; then lay inferior parts of grouse on the salad, put sauce over so as to cover each piece, then add more salad and the remainder of the grouse^ pour the rest of the sauce over, and serve. The eggs may be ornamented with a little dot of radishes or beet-root on the point. Anchovy and gherkin, cut into small diamonds may be placed between ; or cut gherkins in slices, and use as a border. The remains of Cold Pheasant or Partridge may be used in same manner, and will make a very delicate dish.
Records on this page
Grouse PieGrouse Salad