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Quenelles of Grouse

Cut the meat from the remains of dressed grouse. Remove the skin and sinew, and pound the flesh in a mortar until it can be rubbed through a coarse sieve. To every pound of meat add half a pound of bread-crumb, soaked in milk and drained, one ounce of fat bacon, two ounces of butter, half a tea-spoonful of salt, the same of pepper, the eighth of a nutmeg, grated, and the well-beaten yolks of two eggs. When these ingredients are well mixed, pound them again all together; then add the whites of the eggs, beaten to a firm froth. Divide the mixture into small quantities. Form these as nearly as possible of the size and shape of an egg; poach them in boiling stock, drain well, and serve in a dish, with some nicely-flavoured gravy, made from the bones and trimmings of the grouse, and thickened with arrowroot. Time, a quarter of an hour to poach. Probable cost, exclusive of the cold meat, 8d. Sufficient for five or six persons.