Grouse Marinaded

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

Marinade

an onion ↝ Onions, raw [Vegetables and Vegetable Products]
about a dozen peppercorns
twenty juniper berries ↝ Berries, NFS [Blueberries and other berries]
three bayleaves
a gill of vinegar ↝ Vinegar [Mustard and other condiments]

Stuffing

turkey forcemeat ↝ Turkey, Ground, raw [Poultry Products]

Garnish

slices of lemon ↝ Lemon, raw [Citrus fruits]

Instructions (5)

Hang the birds as long as possible, then pluck and draw them and wipe their insides with a soft cloth.
Mince an onion; take about a dozen peppercorns, twenty juniper berries, three bayleaves, and put these into a gill of vinegar.
Let the grouse soak in this for three days, turning them two or three times daily, and pouring the marinade over them.
Stuff the birds with turkey forcemeat and lard the breasts.
Place them in front of a clear fire, baste constantly, and serve with slices of lemon round the dish.

Original Text

Grouse Marinaded.

German Recipe.

Hang the birds as long as possible, then pluck and draw them and wipe their insides with a soft[Pg 19] cloth. Mince an onion; take about a dozen peppercorns, twenty juniper berries, three bayleaves, and put these into a gill of vinegar. Let the grouse soak in this for three days, turning them two or three times daily, and pouring the marinade over them. Stuff the birds with turkey forcemeat and lard the breasts. Place them in front of a clear fire, baste constantly, and serve with slices of lemon round the dish.

Notes

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