COOKERY OF THE GROUSE 291 



Littre did not know the origin, but which I venture 

 to think a mere abbreviation of ' salmigondis ') is 

 neither more nor less than a hash or ragout of game 

 or wild birds, which has had its name extended with- 

 out strict propriety to the tame duck, but no farther. 



Stewed grouse, which is, or was, common in Scot- 

 land, is a sort of application of the process of hashing 

 to birds not previously cooked, and presumably old. 

 You cut them up, fry them with butter and shallot, or 

 garlic, take out the latter and then simmer them gently 

 for half an hour with equal but not large quantities 

 of stock and wine. There should be a good deal of 

 pepper. 



Grouse can of course be made into quenelles, kro- 

 meskis, croquettes, salpicons, bouchces, and all the other 

 varieties of rissoles in which pounded or minced meat 

 is conveyed into fanciful and easily consumed shapes 

 of small size. They might be made into 3. pain or 

 quenelle on a great scale ; they can be scuffled . and 

 are very good so. It is further obvious and easy to 

 stuff them in roasting or accompany them in pieces 

 with all kinds of forcemeat, from the simplest to the 

 most complicated, from the plain liver-and-bread- 

 crumb to compounds a la financicre and a la Lucitllns, 

 in which truffles and cockscombs and the like figure. 

 Grouse cutlets the birds being usually halved, partly 



