20 DRESSED GAME AND 



Pressed Grouse. 



Boil a brace of grouse till very tender ; season, 

 and then take away all the meat and pull it out 

 very fine, removing all skin. Add to the liquor in 

 which they were boiled a tablespoonful of gelatine 

 for each three pounds of grouse, and keep stirring 

 it in the boiling liquor till it is quite dissolved ; 

 place the grouse in a deep tin basin, and pour the 

 liquor over it whilst hot ; stir it well, so that the 

 meat may become thoroughly saturated with the 

 liquor, then turn a plate over it, put on a heavy 

 weight, let it get cold, and turn out. It may be 

 made ornamental by boiling eggs hard, halving 

 them, and putting the flat side on the basin or 

 mould in which the grouse has to be pressed. 



Grouse Salad. 



Cut up a brace of cold grouse, and let them 

 marinade in two tablespoonfuls of salad oil and the 

 juice of a lemon, with a little salt and pepper, and 

 let them remain in this for three hours. Pound 

 the yolk of a hard-boiled &gg very smooth, and 

 mix it well with the yolk of a raw Qgg, a teaspoon- 

 ful of salt, a little pepper, a dust of cayenne, and 

 half a teaspoonful of finely-chopped onion, pouring 

 in gradually drop by drop some fine salad oil ; stir 

 constantly, and, as it thickens, add a little tarragon 

 vinegar, then add more oil and vinegar till there is 

 enough sauce. Put some shred lettuce on a dish, 

 place some marinaded grouse on it, pour the dress- 

 ing over, and garnish with fillets of anchovies, 

 slices of hard-boiled eggs, and sprigs of chervil. 

 Chop up some savoury jelly, and place round it 

 like a wreath. 



