Grouse Soup

Ingredients

• a brace of cold grouse
• two ounces of lean ham
• one cooked carrot
• one onion
• one bay leaf
• one teaspoonful of chopped parsley
• half a teaspoonful of thyme
• five pints of good stock

Method

1. 1

   Remove the bones from the grouse and pound the flesh with ham, carrot, onion, bay leaf, parsley, and thyme.

2. 2

   Place this mixture in a saucepan with stock and the bones of the grouse.

3. 3

   Let it gently simmer for an hour and a half.

4. 4

   Skim off the fat, strain the soup, thicken with flour, and let it simmer again for another quarter of an hour before serving.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 14. The excerpt below is the record exactly as published.

Grouse Soup.— Take a brace of cold grouse, remove the bones, and pound the flesh in a mortar with two ounces of lean ham, one cooked carrot and one onion, all chopped up finely, with one bay leaf, one teaspoon- u! of chopped parsley, and half a teaspoonful of hyme.. Place this with the grouse meat in a sauce¬ pan, with five pints of good stock, also the bones of the grouse, let it gently simmer for an hour and a ha f Skim off the fat, strain the soup, thicken with a little flour, and let it simmer again for another quarter of an hour, and serve. Julienne Soup. Wash and dry three turnips, a small head of celery, three onions, four leeks, two shallots, one cos lettuce, not too large, twenty leaves of sorrel, six leaves of chervil, and one dozen scarlet runners. Cut all these vegetables into thin shreds aoout an inch in length; the thinner they are cut the better. Put two ounces of butter in a stew-pan with half a teaspoonful of sifted sugar, put in all the vege¬ tables, and stir them over the gas fire until slightly 32 THE HOUSEHOLD browned. Have ready seven pints of any good clear stock, put all the vegetables into this, and let it simmer gently for a couple of hours. Add salt and pepper to taste, and serve. Scotch Broth without Meat. — Take 3 pints of cold water, and put into it 1 oz. of (washed) barley, with a turnip cut up, a piece of dripping, an outer stalk of celery, a handful of parsley, a little lemon, thyme, and 1 onion. Let this boil until the liquor is much reduced in quantity and the vegetables have imparted their flavour. Make a few small dumplings of flour, butter, pepper and salt, boil them until cooked in the liquor, and serve. Imitation Mutton Broth- — Take 1 onion, 1 turnip, a large piece of butter or dripping, 2 tablespoonfuls of flour, a little thyme, a handful of parsley, a few peppercorns, and salt to taste, and put them into a quart of water. Let it boil for about an hour, and when ready add (if liked) 2 teaspoonfuls of mushroom catsup. A little fine oatmeal may be added if not sufficiently thick. Parsnip Soup.— Take two parsnips of sufficiently large size, scrape clean, and with two sliced onions put them into two pints of good stock. Add a little salt and pepper to taste, and a pinch of mace. Let the whole stew gently for 2J hours, by which time the vegetables will be sufficiently tender to allow of their being passed through a sieve; then boil the whole till quite smooth. Serve with fried bread croutons. Potage a la Conde. — Soak a half pint of butter beans in cold water all night. Slice 1 onion, 1 shallot, 3 cloves, 1 bayleaf, a tablespoonful of salt, and boil all together with the beans for about 3J hours. Pass the whole through a wire sieve, and rub the beans through with a wooden spoon ; return all the liquid to the saucepan, adding 1 lb. of butter. Bring gently to the boil, and serve with some croutons. GAS COOKERY BOOK. 33 Potato and Leek Soup, Maigre. — Trim off the roots and outer leaves of a bunch of fresh leeks. Wash * ® j cu^ them into pieces an inch long, and divide them. Put them into boiling water for five minutes, remove them, and place them in a sauce¬ pan with £ lb. of fresh butter, half a teaspoonful of pepper, and a teaspoonful of salt. Pour over them 3 pints of boiling water. Peel 5 large mealy potatoes, cut them up, and add them to the leeks. Boil until the potatoes are quite soft. Pass through a sieve, return to the saucepan, adding J pint of cream, and serve. Green Pea Soup/ Take a pint of old peas, and let them soak in water for some hours. Put them in a saucepan with a pint of water, 1 or 2 onions, 1 oz. of butter , salt, pepper, and some lettuce leaves. Let the peas, etc., simmer until they are quite soft, rub them through a colander. Add a little more water, a little chopped spinach, mint, more lettuce leaves (chopped), salt, pepper, more butter, a table¬ spoonful of flour mixed smooth with a little water. Boil this all together until the flour has thickened the soup, and serve. Soup a la Mode. Take 3 lbs. of shin of beef and one calf s foot, and place them in a saucepan contain¬ ing 4 quarts of water, and a heaped tablespoonful of salt, with a teaspoonful of pepper. Put this on the gas-stove and bring to the boil, carefully remove any scum, and lower the gas so as to allow it to gentlv simmer (it must not be allowed to boil) for 3 hours. Then add 2 onions stuck with 4 cloves each," a half¬ teaspoonful of celery seed, 2 oz. oi flour, and 2 ozs. of tapioca, one leek cut up, half a teaspoonful ° ar,d 3 shallots. Let this continue, still simmering, for another hour. Strain and serve. Rabbit Soup. Cut up a rabbit (removing the neck, iver, and kidneys), wash it, put it in sufficient water c 34 THE HOUSEHOLD to cover it, and bring it quickly to the boil. Take out the rabbit and throw away the water. Have ready some stock that a knuckle of veal has been boiled in, and place the rabbit into it, adding 2 shallots, 1 onion, i a turnip, a saltspoonful of celery seed, and a sprig of basil, lemon thyme, and salt and pepper to taste. Let this simmer gently for 4 hours. Thicken with a little flour. Bouillabaise. — This is the favourite soup in the South of France, particularly in Marseilles. Any kind, almost, of fish may be used in preparing a Bouillabaise, such as haddock, whiting, gurnet, carp, red and grey mullet, cod, soles, lobster, plaice, halibut. Take 3 lbs. of fish, remove all the bones. Into a stewing-pan place 2 ozs. of butter, and fry 3 onions, cut up, until a nice golden-brown colour. Place the fish in the stew-pan, adding 2 tablespoonfuls of olive oil, 2 cut-up tomatoes, 1 clove of garlic, and 3 shallots chopped fine, 1 teaspoonful of chopped parsl

Cook this with the app: pantry check, scaling, and the assistant.