Title: Stewed Grouse
Categories: Casserole Ethnic Meat Poultry Soup
Yield: 4 Servings

2		Grouse (not too young)
2	tb	Flour
1	ts	Salt
1/4	ts	Pepper
1/4	ts	Onion salt
1/4	ts	Celery salt
2	tb	Bacon drippings or butter
2	md	Onions, sliced thin
2	md	Carrots
1		; scraped and sliced thin
1/4	lb	Mushrooms, sliced
1		Bay leaf
6	sm	Link sausages
1	tb	Whiskey (opt'l.)
2		Chicken bouillon cubes
1 1/2	c	; boiling water

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.

previous

next