Stewed grouse

Yield: 4 servings

Measure Ingredient
2 \N Grouse (not too young)
2 tablespoons Flour
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Onion salt
¼ teaspoon Celery salt
2 tablespoons Bacon drippings or butter
2 mediums Onions, sliced thin
2 mediums Carrots
\N \N ;scraped and sliced thin
¼ pounds Mushrooms, sliced
1 \N Bay leaf
6 smalls Link sausages
1 tablespoon Whiskey (opt'l.)
2 \N Chicken bouillon cubes
1½ cup ;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.

From: Joan Mershon Date: 09-16-94

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