Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Clear Grouse Soup
From Cookery and housekeeping, 1882
Serves 4
Clear Hare Soup can be made similarly.
A modern interpretation · AI-generated from the original record
Ingredients
- Cut up two uncooked grouse or blackcock
- Put the pieces into three pints of water
- Add twelve black peppercorns
- a shred onion
- and carrot
Method
Simmer the grouse pieces in water for several hours.
Add peppercorns and vegetables, strain before serving.
Reserve the best bits of breast for garnish.
Nutrition per serving
24Calories
1 gProtein
6 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 36. The excerpt below is the record exactly as published.
CLEAR GROUSE SOUP. 83 Clear Grouse Soup. Cut up two uncooked grouse or blackcock into small pieces, taking care to select old birds. Put the pieces into three pints of water, and let it simmer slowly for some hours. Add twelve black peppercorns and a shred onion and carrot
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