Grouse, Roast
INGREDIENTS. - Grouse, butter, a thick slice of toasted bread.
AVERAGE COST, 4s. a brace.
Let the birds hang as long as possible; pluck and draw them; wipe, but do not ROAST GROUSE. wash them, inside and out, and truss them. See "Grouse, Trussing of." Put them down to a sharp, clear fire; keep them well basted the whole of the time they are cooking, and serve them on buttered toast, soaked in the dripping-pan, with a little melted butter poured over them, or with bread-sauce and gravy.
TIME.- hour; if liked very thoroughly done, 35 minutes.
SEASONABLE from the 12th of August to the beginning of December.
Grouse Salad. (SOYER'S Recipe, Improved.) - INGREDIENTS. - 4 eggs, Montpelier butter, fresh salad, 2 or 3 grouse; for the sauce, 1 tablespoonful of minced shalot, 1 tablespoonful of pounded sugar, the yolks of 2 eggs, 1 teaspoonful of minced parsley, 1/4 oz. of salt, 12 tablespoonfuls of oil, 4 tablespoonfuls of Chili vinegar, 1 gill of cream, 2 tablespoonfuls of chopped tarragon and chervil.
Boil the eggs hard, shell them, throw them into cold water, cut a thin slice off the bottom to facilitate the proper placing of them in the dish, cut each one into four, lengthwise, and make a very thin, flat border of the butter, about one inch from the edge of the dish the salad is to be served on; fix the pieces of egg upright close to each other, the yolk outside, or the yolk and white alternately; lay in the centre a fresh salad of whatever is in season, and, having previously roasted the grouse rather underdone, cut it into eight or ten pieces, and prepare the sauce as follows:-Put the shalots into a basin, with the sugar, the yolk of an egg, the parsley and salt, and GROUSE, TO CARVE.
GUDGEONS. mix in by degrees the oil and vinegar; as grouse, but the latter, being sufficiently when all the ingredients are well mixed, put the sauce on ice or in a cool place.
When ready to serve, whip the cream rather thick, which lightly mix with it; then lay the inferior parts of the grouse on the salad, sauce over so as to cover each piece, then lay over the salad and the remainder of the grouse, pour the rest of the sauce over, and serve. The eggs may be ornamented with a little dot of radishes or beetroot on the point. Anchovy and gherkin, cut into small diamonds, may be placed between, or cut gherkins in slices, and a border of them laid round. Tarragon or chervil-leaves are also a pretty addition. The remains of cold black-game, pheasant or partridge may be used in the above manner and will make a very delicate dish.
SEASONABLE from the 12th of August to the beginning of December.
