Gruel, To Make
INGREDIENTS for 1 pint of gruel.-1 tablespoonful of Robinson's patent groats, 2 tablespoonfuls of cold water, 1 pint of boiling water.
A GROUSE.
B Mix the prepared groats smoothly with the cold water in a basin; pour over them the boiling water, stirring it all the time.
Put it into a very clean saucepan; boil the gruel for 10 minutes, keeping it well stirred; sweeten to taste and serve. It may be flavoured with a small piece of lemon-peel, by boiling it in the gruel, or a little grated nutmeg may be put in; but in these matters the taste of the patient should be consulted.
Pour the gruel in a tumbler, and serve.
When wine is allowed to the invalid, 2 tablespoonfuls of sherry or port make this preparation very nice. In cases of colds, the same quantity of spirits is sometimes grouse is highly esteemed by many, and this part of many game birds is considered the finestflavoured.
Grouse, Trussing of. In plucking these birds, leave the breast-feathers till after trussing, the skin being delicate and added instead of wine.
TIME.-10 minutes.
Gudgeons. INGREDIENTS.-Egg and bread-crumbs sufficient for the quantity of fish; hot lard.
Do not scrape off the scales, but take out the gills and inside, and cleanse thoroughly; GROUSE READY FOR TRUSSING. easily broken. Cut off the head, leaving enough skin to skewer back, then loosen the inside at neck and squeeze out the inside. After wiping the inside, bring the legs close to the breast, between it and the side-bones, and put a skewer through the pinions and the thick part of the thighs, Then remove the feathers from the breast with a knife so as to avoid breaking the skin. Partridges and pheasants are trussed THE GUDGEON. wipe them dry, flour and dip them into egg, and sprinkle over with bread-crumbs.
Fry of a nice brown.
TIME.-3 or 4 minutes.
SEASONABLE from March to July.
GUINEA-FOWL, THE. 177 GURNET, OR GURNARD.
