Advertisement
Grouse Soup
- Difficulty
Easy
Published 2015
‘But oh! my dear North, what grouse soup at Dalnacardoch! You smell it on the homeward hill, as if it were exhaling from the heather.’
— Christopher North: Noctes Ambrosianae.
Ingredients
- grouse
- celery
- peppercorns
- juniper berries (optional)
- salt
- cayenne pepper
Method
Slightly under-roast two old birds and remove all the flesh from the carcases. Set aside two breasts and pound the remaining flesh in a mortar. Put the bones into a goblet with a quart of good stock. (Failing stock, use water with a marrow bone or three or four rashers of streaky bacon.) Bring to the boil and skim. Add salt, six black peppercorns, two white peppercorns and, if liked, six or eig
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe