Grouse Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of roast grouse pounded in a mortar and cooked with ham, vegetables and spices in meat stock and red wine that's finished with brown thickening and the addition of grouse meat. The full recipe is presented here and I hope you enjoy this classic British version of: Grouse Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Grouse Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 148.—GROUSE SOUP
Roast off two grouse or black game, and while they are roasting, cut up small two carrots, a head of celery, two onions, two ounces of raw ham, a bay-leaf, thyme, and parsley, six cloves, a blade of mace, and four shalots; and fry these ingredients with a piece of butter, of a brown colour, in a stewpan. By this time, the grouse will be done; cut out the fillets and put them away in a plate; pound the carcases thoroughly in a mortar, and add them to the fried vegetables, and half a pound of brown thickening, No. 9; moisten with two quarts of good stock; stir over the fire until the soup boils; allow it to clear off the grease by the side of the fire for twenty minutes; remove this, and then rub the soup through a tammy in the usual way on a dish. The soup being passed and poured into a soup-pot, add the fillets of the grouse cut into thick shreds, a glass of wine and a small pinch of cayenne; make it hot by stirring it over the fire; skim it, and serve. Note.—Pheasants, partridges, larks, woodcocks, snipes, rabbits, &c., prepared in the manner indicated for making grouse soup, will prove equally delicious.
Modern Redaction
Ingredients:
2 roast grouse
2 carrots, finely chopped
1 head of celery, finely chopped
2 onions, finely chopped
60g raw ham, finely chopped
1 bayleaf
1 sprig of thyme
1 bunch of parsley, chopped
6 cloves
1 blade of mace
4 shallots, chopped
3 tbsp butter
225g Francatelli Brown Thickening for Sauces
2l good meat or game stock
150ml red wine
pinch of cayenne pepper
Method:
Roast the grouse according to the traditional roast grouse recipe. In the meantime, melt the butter in a pan, add the carrots, celery, onions, ham, bayleaf, thyme, parsley, cloves, mace and shallots. Fry for about 10 minutes, or until golden brown.
By this time the grouse should have roasted. Remove from the oven and cut away the breasts. Place these aside. Cut the remainder of the carcasses into pieces then pound well in a mortar before stirring to combine with the vegetables in the pan. Stir in the brown thickening, followed by the stock and mix to combine.
Bring the mixture to a boil, stirring constantly, then reduce to a simmer and cook for 20 minutes, so all the grease rises to the surface. Skim off all the fat, then pass the soup through a fine-meshed sieve, pressing down with the back of a spoon to purée the vegetables. Place the soup in a clean pan then thickly shred the grouse breasts and add to the soup.
Add the wine, season with the cayenne pepper then bring to a simmer, skim the surface, pour into a warmed soup tureen and serve.
