oth ;
pour this into the gravy, keep the latter stirred, season a little
more if required, and when boiling, sauce over and serve.
POULTRY, GAME, ETC. 277
67. Salmi of Grouse k la Farisienne.
Singe, draw, wipe, and truss, two fine fat grouse ; season
with a pinch of salt, spread a few small bits of butter on
the birds ; then place in a toasting-pan, and put them in
a brisk oven to cook for eight minutes. Untruss, and cut
away the wings, legs, and breasts. Put an ounce of good
butter into a saucepan with half a medium-sized carrot cut in
very small pieces, half an onion cut the same, a sj^rig of
thyme, two bay-leaves, and six Avholo peppercorns. Reduce
to a good golden colour for about five minutes, then hash the
bodies of the two grouse, and add them to the other in-
gredients. Moisten with a pint of good sauce, half a glassful
of good sherry, half a cupful of mushroom liquor, and the
zest of a lemon ; season with half a pinch of salt, half a pinch
of pepper, and a third of a pinch of nutmeg; let cook for
twenty minutes. Now put the wings, legs, and breasts into a
separate saucepan, and strain the above sauce over the parts,
adding six minced mushrooms and tAvo minced truflfles✪ Salmi of Grouse a la Parisienne. Let
cook for three minutes, then dress neatly on a hot dish, and
serve with crusts on top, and paper ruffles.
68. Salmi of Grouse with Claret.
Cut up two roast grouse in joints : skin them, and throw
the trimmings and skin into a stew-pan, Avith two sliced
shallots, a few mushroom parings, a clove, half a blade of
mace, a little allspice, and a few pej)percorns ; heat the whole
in a little broth at the side of the fire ; pour in half a pint
of brown sauce ; havino- boiled and clarified it, add two
or three glasses of reduced claret, let the whole boil down
rather thick, and strain it over the joints of grouse. You
may ornament the dish with a few pieces of bread✪ Salmi of Grouse with Claret, fried
and glazed.
278 THE THOnOUGH GOOD COOK.
69. Canapes for Grouse.
Cut off a loaf of bread two slices about an inch and a
half thick ; trim neatly, pare off" the crusts, then cut out
a piece in the centre of each, from end to end, so that
the cavity will hold the bird nicely when sending to the
table. Spread a little butter✪ Canapes for Grouse over them, place on a tin plate,
then brown in the hot oven until they obtain a good golden
colour. Remove them from the oven, arrano^e them on a
hot dish, and they Avill be ready to serve.
70. Grouse Braised with Cabbage.
I have given 3'ou numerous recipes for cooking grouse, but
to these I may add one for grouse braised with cabbage. Draw
the legs as you would those of chickens for boiling ; cover the
bottom of your stew-pan with fat bacon, a few shallots, a bunch
of thyme, parsley, a few blades of mace, two or three bay-
leaves ; moisten with a pint of stock, and then put in your
grouse. Blanch two cabbages cut in quarters, boil till half
done, press them in a cloth, tie each bundle up separately,
and put them in the pan with the birds. They will take
about an hoiu- over a slow fire ; when done, strain off the
liquor and skim the fat, lay a little butter in the pan, put
it over the fire, and as soon as it is melted, throw in as
much flour as will absorb it.✪ Grouse Braised with Cabbage
Page 156 · 4 recipe records on this page
Presented as published in 1895. 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
oth ; pour this into the gravy, keep the latter stirred, season a little more if required, and when boiling, sauce over and serve.
67. Salmi of Grouse k la Farisienne.
Singe, draw, wipe, and truss, two fine fat grouse ; season with a pinch of salt, spread a few small bits of butter on the birds ; then place in a toasting-pan, and put them in a brisk oven to cook for eight minutes. Untruss, and cut away the wings, legs, and breasts. Put an ounce of good butter into a saucepan with half a medium-sized carrot cut in very small pieces, half an onion cut the same, a sprig of thyme, two bay-leaves, and six whole peppercorns. Reduce to a good golden colour for about five minutes, then hash the bodies of the two grouse, and add them to the other ingredients. Moisten with a pint of good sauce, half a glassful of good sherry, half a cupful of mushroom liquor, and the zest of a lemon ; season with half a pinch of salt, half a pinch of pepper, and a third of a pinch of nutmeg; let cook for twenty minutes. Now put the wings, legs, and breasts into a separate saucepan, and strain the above sauce over the parts, adding six minced mushrooms and two minced truffles. Let cook for three minutes, then dress neatly on a hot dish, and serve with crusts on top, and paper ruffles.
68. Salmi of Grouse with Claret.
Cut up two roast grouse in joints : skin them, and throw the trimmings and skin into a stew-pan, with two sliced shallots, a few mushroom parings, a clove, half a blade of mace, a little allspice, and a few peppercorns ; heat the whole in a little broth at the side of the fire ; pour in half a pint of brown sauce ; having boiled and clarified it, add two or three glasses of reduced claret, let the whole boil down rather thick, and strain it over the joints of grouse. You may ornament the dish with a few pieces of bread, fried and glazed.
69. Canapes for Grouse.
Cut off a loaf of bread two slices about an inch and a half thick ; trim neatly, pare off the crusts, then cut out a piece in the centre of each, from end to end, so that the cavity will hold the bird nicely when sending to the table. Spread a little butter over them, place on a tin plate, then brown in the hot oven until they obtain a good golden colour. Remove them from the oven, arrange them on a hot dish, and they will be ready to serve.
70. Grouse Braised with Cabbage.
I have given 3'ou numerous recipes for cooking grouse, but to these I may add one for grouse braised with cabbage. Draw the legs as you would those of chickens for boiling ; cover the bottom of your stew-pan with fat bacon, a few shallots, a bunch of thyme, parsley, a few blades of mace, two or three bayleaves ; moisten with a pint of stock, and then put in your grouse. Blanch two cabbages cut in quarters, boil till half done, press them in a cloth, tie each bundle up separately, and put them in the pan with the birds. They will take about an hoiu- over a slow fire ; when done, strain off the liquor and skim the fat, lay a little butter in the pan, put it over the fire, and as soon as it is melted, throw in as much flour as will absorb it.
Records on this page
Salmi of Grouse a la ParisienneSalmi of Grouse with ClaretCanapes for GrouseGrouse Braised with Cabbage