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Grouse Soup

Roast a brace of grouse for a quarter of an hour or twenty minutes; then cut off the breast and the best of the meat, and lay it aside. Pound the rest of the meat in a mortar, and fry it in a little butter with three ounces of undressed lean ham, cut into dice, a chopped carrot and onion, a bay-leaf, and a sprig of thyme and parsley. When lightly browned, add two quarts of good stock and the bones of the grouse. Stew gently for an hour, skimming carefully to remove the fat, then strain the soup, and add to it a table-spoonful of salt, a few grains of cayenne, two blades of mace, pounded, and a little brown thickening (see GRAVY, BROWN, ROUX). Simmer half an hour longer. A few minutes before serving, put in the breasts, etc., of the grouse, cut into slices, and a glass of claret. Make the soup hot once more, and serve. Sufficient for seven or eight persons. Probable cost, 1s., exclusive of the grouse and wine.