ROAST GROUSE.
GROUSE SALAD (Soyer’s Recipe improved.)
Ingredients.—8 eggs, butter, fresh salad, 2 or 3 grouse; for the sauce, 1 tablespoonful of minced shalot, 2 tablespoonfuls of pounded sugar, the yolks of 2 eggs, 1 teaspoonful of minced parsley, ¼ oz. of salt, 12 tablespoonfuls of oil, 4 tablespoonfuls of Chili vinegar, 1 gill of cream, 2 tablespoonfuls of chopped tarragon and chervil. Mode.—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 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 mix in by degrees the oil and vinegar; 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. Average cost, 2s. 6d. Seasonable from the 12th of August to the beginning of December.
GRUEL, to make.
Ingredients.—1 tablespoonful of Robinson’s patent groats, 2 tablespoonfuls of cold water, 1 pint of boiling water. Mode.—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 added instead of wine. Time.—10 minutes. Sufficient to make a pint of gruel.
GUDGEONS.
Ingredients.—Egg and bread-crumbs sufficient for the quantity of fish; hot lard. Mode.—Do not scrape off the scales, but take out the gills and inside, and cleanse thoroughly; 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. Average cost.—Seldom bought. Seasonable from March to July. Sufficient.—3 for each person.
GUINEA-FOWL, Roast, Larded.
Ingredients.—A guinea-fowl, lardoons, flour, and salt. Mode.—When this bird is larded, it should be trussed the same as a pheasant; if plainly roasted, truss it like a turkey. After larding and trussing it, put it down to roast at a brisk fire; keep it well basted, and a short time before serving, dredge it with a little flour, and let it froth nicely. Serve with a little gravy in the dish, and a tureen of the same, and one of well-made bread-sauce. Time.—Guinea-fowl, larded, 1¼ hour; plainly roasted, about 1 hour. Sufficient for 6 persons. Seasonable in winter.