Recipe: Timbale of Grouse à la Vitellius

Simmer a slice of TONGUE in a stewpan till nearly cooked. Cut it up into fine dice, and put it back into the Saucepan with four truffles, four tomatoes, and an ounce of butter; add a little cornflour to thicken it. Moisten with half a pint of stock and a gill of claret. Reduce this, skim off all the fat; then add some finely-minced Grouse, a sprig of parsley, and six anchovies which have been soaked in milk. Warm these over a slow fire, but do not let them boil; when done, pour into a fancy mould lined with light puff paste. Bake, turn out, and serve very hot, garnished with crisped parsley.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Scallops of Grouse à la Financière

Take a brace of Grouse, remove the skin, take off all the flesh, and scrape the flesh into very fine shreds. Chop up all the bones and necks, and put them into a Saucepan with an onion, five sprigs of thyme, three of parsley, and a small carrot; cover with water, and let it boil slowly for three hours, skimming when it boils. Make a mixture of about half a pint of stock and two ounces of butter, and let boil. When the stock boils take 3-1/4 ounces of fine Vienna flour, and stir it well over the fire for about three minutes; then add the yolks of three eggs, stirring over the fire again. Take it then from the Saucepan, and place it on a plate to get cool; then pound the shredded Grouse till quite fine, using a gill of cream; now pass it through a fine sieve. Take a plain round mould, holding a pint and a half, butter it, and ornament with truffles cut in devices. Cut up three or four mushrooms, and mix in with the Grouse panada, and fill the mould. Place buttered paper over it, and let it steam for half an hour; then turn out and let it get cold, and when cold cut it into a number of scallops of the same size. Egg and breadcrumb them, dip them in clarified butter, and fry a pale gold colour, and serve on a border of mashed potatoes. Make a Sauce as follows:—Boil one glass of Marsala in half a pint of brown Sauce for five minutes; place in the centre of them some mushrooms, truffles, and cockscombs, and pour Sauce over these, but do not put the Sauce over the scallops.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Grouse Salad

Cut up a brace of cold Grouse, and let them marinade in two tablespoonfuls of SALAD oil and the juice of a lemon, with a little salt and pepper, and let them remain in this for three hours. Pound the yolk of a hard-boiled egg very smooth, and mix it well with the yolk of a raw egg, a teaspoonful of salt, a little pepper, a dust of cayenne, and half a teaspoonful of finely-chopped onion, pouring in gradually drop by drop some fine SALAD oil; stir constantly, and, as it thickens, add a little tarragon vinegar, then add more oil and vinegar till there is enough Sauce. Put some shred lettuce on a dish, place some marinaded Grouse on it, pour the Dressing over, and garnish with fillets of anchovies, slices of hard-boiled eggs, and sprigs of chervil. Chop up some savoury jelly, and place round it like a wreath.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Pressed Grouse

Boil a brace of Grouse till very tender; season, and then take away all the meat and pull it out very fine, removing all skin. Add to the liquor in which they were boiled a tablespoonful of gelatine for each three pounds of Grouse, and keep stirring it in the boiling liquor till it is quite dissolved; place the Grouse in a deep tin basin, and pour the liquor over it whilst hot; stir it well, so that the meat may become thoroughly saturated with the liquor, then turn a plate over it, put on a heavy weight, let it get cold, and turn out. It may be made ornamental by boiling eggs hard, halving them, and putting the flat side on the basin or mould in which the Grouse has to be pressed.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Grouse Pie

Take two or three Grouse, cut off the wings and legs, and tuck the drumsticks in through a slit in the thigh; singe the birds; split them in halves; season them with pepper and salt. Place some pieces of very tender BEEFsteak at the bottom of a pie dish, add chopped mushrooms, parsley, shalot, and two teaspoonfuls of chutnee Sauce, and sprinkle over the steak. Place the halves of the Grouse neatly on the top; add a little more seasoning; moisten with sufficient gravy made from the necks, legs, and wings. Cover with puff paste, and bake for about an hour and a half.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Grouse au Naturel

Grouse should be wiped inside, but never washed. Have a brisk fire, and when the bird is trussed, place it before a brisk fire, and before it is taken down the breast should be basted with a little butter, and frothed and browned before it is sent up. A good sized Grouse requires nearly three-quarters of an hour to cook it. Serve fried breadcrumbs and bread Sauce with Grouse.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Grouse Marinaded

German Recipe.
Hang the birds as long as possible, then pluck and draw them and wipe their insides with a soft cloth. Mince an onion; take about a dozen peppercorns, twenty juniper berries, three bayleaves, and put these into a gill of vinegar. Let the Grouse soak in this for three days, turning them two or three times daily, and pouring the marinade over them. Stuff the birds with TURKEY forcemeat and lard the breasts. Place them in front of a clear fire, baste constantly, and serve with slices of lemon round the dish.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)