GREENS, Boiled Turnip.
Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt; turnip-greens. Mode.—Wash the greens well in two or three waters, and pick off all the decayed and dead leaves; tie them in small bunches, and put them into plenty of boiling water, salted in the above proportion. Keep them boiling quickly, with the lid of the saucepan uncovered, and when tender, pour them into a colander; let them drain, arrange them in a vegetable-dish, remove the string that the greens were tied with, and serve. Time.—15 to 20 minutes. Average cost, 4d. for a dish for 3 persons. Seasonable in March, April, and May.
GROUSE PIE.
Ingredients.—Grouse; cayenne, salt, and pepper to taste; 1 lb. of rump-steak, ½ pint of well-seasoned broth, puff-paste. Mode.—Line the bottom of a pie-dish with the rump-steak cut into neat pieces, and, should the grouse be large, cut them into joints; but, if small, they may be laid in the pie whole; season highly with salt, cayenne, and black pepper; pour in the broth, and cover with a puff-paste; brush the crust over with the yolk of an egg, and bake from ¾ to 1 hour. If the grouse is cut into joints, the backbones and trimmings will make the gravy, by stewing them with an onion, a little sherry, a bunch of herbs, and a blade of mace: this should be poured in after the pie is baked. Time.—¾ to 1 hour. Average cost, exclusive of the grouse, which are seldom bought, 1s. 9d. Seasonable from the 12th of August to the beginning of December.
ROAST GROUSE.
GROUSE, Roast.
Ingredients.—Grouse, butter, a thick slice of toasted bread. Mode.—Let the birds hang as long as possible; pluck and draw them; wipe, but do not wash them, inside and out, and truss them without the head, the same as for a roast fowl. Many persons still continue to truss them with the head under the wing, but the former is now considered the most approved method. Put them down to a sharp clear fire; keep them well basted the whole of the time they are cooking, and serve them on a buttered toast, soaked in the dripping-pan, with a little melted butter poured over them, or with bread-sauce and gravy. Time.—½ hour; if liked very thoroughly done, 35 minutes. Average cost, 2s. to 2s. 6d. the brace; but seldom bought. Sufficient.—2 for a dish. Seasonable from the 12th of August to the beginning of December.
GROUSE, to Carve.
Grouse may be carved in the way first described in carving partridge. The backbone of the grouse is highly esteemed by many, and this part of many game birds is considered the finest-flavoured.