Stewed Grouse Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: Grouse, not too young
2 medium: Carrots,
2 tbsp: Flour,
, scraped and sliced thin
1 tsp: Salt,
1/4 lbs: Mushrooms, sliced
1/4 tsp: Pepper,
1: Bay leaf,
1/4 tsp: Onion salt,
6 small: Link sausages,
1/4 tsp: Celery salt,
1 tbsp: Whiskey, optl.
2 tbsp: Bacon drippings or butter,
2: Chicken bouillon cubes,
2 medium: Onions, sliced thin
1 1/2 cup: , Boiling water
Directions:
Cut grouse into quarters. Combine flour and seasonings; sprinkle over
grouse. Saute over low heat in the drippings or butter. Line the
bottom of a buttered casserole dish with the sliced onions, carrots
and mushrooms; place browned grouse on top of the vegetables. Next
add the bay leaf, sausages, whiskey and bouillon cubes dissolved in
boiling water. Cover with a very tight lid.
Bake at 325 F. for about 2 hours. Stir well before serving.
Yield: 4 to 6 servings.
From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pg. 193. Library of Congress Catalog
Number 70-140493. Posted by Cathy Harned.
From: Joan Mershon Date: 09-16-94
Source from luhu.jp
grouse. Saute over low heat in the drippings or butter. Line the
bottom of a buttered casserole dish with the sliced onions, carrots
and mushrooms; place browned grouse on top of the vegetables. Next
add the bay leaf, sausages, whiskey and bouillon cubes dissolved in
boiling water. Cover with a very tight lid.
Bake at 325 F. for about 2 hours. Stir well before serving.
Yield: 4 to 6 servings.
From "Our Best Recipes" by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pg. 193. Library of Congress Catalog
Number 70-140493. Posted by Cathy Harned.
From: Joan Mershon Date: 09-16-94
Source from luhu.jp