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German Recipe

A historical recipe from Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888).

A historical recipe

Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Project Gutenberg eBook #31982.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Dressed Game and Poultry à la Mode, by De Salis, Mrs. (Harriet Anne) (1888). Digitised by Project Gutenberg, eBook #31982 (https://www.gutenberg.org/ebooks/31982). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Hang the birds as long as possible, then pluck and draw them and wipe their insides with a soft cloth.
  2. Mince an onion;
  3. take about a dozen peppercorns, twenty juniper berries, three bayleaves, and put these into a gill of vinegar.
  4. Let the grouse soak in this for three days, turning them two or three times daily, and pouring the marinade over them.
  5. Stuff the birds with turkey forcemeat and lard the breasts.
  6. Place them in front of a clear fire, baste constantly, and serve with slices of lemon round the dish.