Home › The Principles of Cookery › Grouse, to Hash

Grouse, to Hash

Take the remains of cold grouse, and cut them into neat joints. Put the skins, bones, and trimmings into a saucepan with two shallots, sliced, and three ounces of butter rolled thickly in flour. Shake the pan over the fire until the butter is melted and lightly browned, then add half a pint of stock, a tea-spoonful of salt, half a tea-spoonful of pepper, and half a blade of mace, pounded. Cover the saucepan closely, and simmer gently for an hour. Strain the gravy, and return it to the saucepan with a glass of claret. Let it boil up, then put in the pieces of grouse, and when these are quite hot, serve immediately, with toasted sippets round the dish. The gravy must not boil after the grouse is put in. Probable cost, 6d., exclusive of the grouse and wine. Sufficient for three or four persons.