Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
nut-free
Grouse Soup
From The encyclopaedia of practical cookery, 1892
Serves 5
A modern interpretation · AI-generated from the original record
Ingredients
- two or three roasted Grouse
- 2qts. of stock
- two onions
- one turnip
- half a carrot
- two bay-leaves
- a few sprigs of parsley and thyme
- six peppercorns
- half a blade of mace
- £lb. of butter
- 1 pint of brown gravy
- 4oz. of flour
- 1 table-spoonful of moist sugar
- some croutons of fried bread
Method
Remove meat from the roasted Grouse and boil bones in stock.
Pound the flesh and prepare vegetables with herbs and spices.
Add stock and simmer.
Combine pounded flesh, stock, and thicken with flour.
Season and serve with croutons and sliced fillets of Grouse.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 6. The excerpt below is the record exactly as published.
Grouse Soup. — (1) Cut off all the meat from two or three roasted Grouse, reserving some of the fillets for special use. Put the bones in a stewpan with 2qts. of stock, and boil them for half-an-hour. Pound the flesh in a mortar. Cut two onions, one turnip, and half a carrot in slices, put them in a stewpan with two bay-leaves, a few sprigs of parsley and thyme, six peppercorns, half a blade of mace, and £lb. of butter. Stir them over the fire for ten minutes, then pour in 1 pint of stock, and stew till tender ; next put in the pounded flesh, the stock from the bones, -j pint of brown gravy, and sufficient broth to make 5qts. in all; thicken with 4oz. of flour, stir over the fire, and boil for twenty minutes Season the soup with a little salt and 1 table-spoonful of moist sugar. Put some croutons of fried bread
Cook this with the app: pantry check, scaling, and the assistant.