This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Alexis Soyer, the famous Reform Club chef, bestowed much attention on the cooking of grouse. One of his modes was to wrap the bird to be roasted in slices of fat bacon and sprigs of heather well steeped in whisky. This is "grouse a la Rob Roy".
Scotch style; the grouse roasted, then cut up; sauce made in the pan with the scraps, backs of grouse, etc., orange juice added; grouse piled up on toasted bread, sauce overall, orange slices around.
The grouse steeped in a pickle of vinegar, chopped onion, bay leaves, juniper berries, pepper corns, for 3 days. Stuffed with turkey stuffing, breasts larded, roasted with constant butter basting. Served with sliced lemons.
Birds cut up, a deep pudding bowl lined with short-paste, thin beefsteak at bottom, then chopped mushrooms, then pieces of grouse, peppered, salted and floured, so on till bowl is full; cupful of gravy added, paste cover, edges wetted and secured, tied down in cloth, boiled 3 or 4 hours. Served in bowl with folded napkin arranged around it, or served from sideboard.
Cold roast grouse meat pounded to a paste with 1 oz. butter, 2 oz. cooked rice, aromatic salt, 1/4 pt. meat glaze; rubbed through a seive, 4 yolks added, lastly 4 whites whipped firm; baked in a mould. It rises light in the oven. Served in the mould soon as done, with gravy aside.
The joints coated with a forcemeat of grouse and dressed in a pyramid with rich game sauce.
Split down the back, flattened with the cleaver, trimmed a little, salted and peppered, broiled rare; served on dry toast with maitre d'hotel butter, cress and lemons.
Roasted grouse cut up from the bones; the bones broken and stewed in espa-gnole, with aromatics and sherry to make the sauce which is pressed through a napkin by twisting. Served on slices of fried bread with sauce over.