Yield: 4 servings
|2||Grouse (not too young)|
|¼ teaspoon||Onion salt|
|¼ teaspoon||Celery salt|
|2 tablespoons||Bacon drippings or butter|
|2 mediums||Onions, sliced thin|
|;scraped and sliced thin|
|¼ pounds||Mushrooms, sliced|
|6 smalls||Link sausages|
|1 tablespoon||Whiskey (opt'l.)|
|2||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