Home › The Principles of Cookery › GROUSE, OR WOODCOCK, MARINADED (a German recipe)

GROUSE, OR WOODCOCK, MARINADED (a German recipe)

Hang the birds as long as possible. Pluck, draw, and wipe them dry with a soft cloth, and lay them in a marinade, made as follows:--Mince an onion, and put it in a quarter of a pint of vinegar, add a dozen peppercorns, twenty juniper-berries, and three bay-leaves. Let the grouse remain in this three days, turning them three times a day, and basting them frequently. Stuff them with turkey forcemeat, and lard the breasts with strips of fat bacon. Put them down to a clear fire, baste frequently, and serve with slices of lemon round the dish. Time, about half an hour. Probable cost of grouse, variable, from 2s. 6d. to 6s. 6d. per brace. Sufficient, a brace for four or five persons.