Grouse à la Minute is a traditional British recipe, based on an original recipe from Mrs Beeton for a classic stew of grouse and mushrooms in a lightly-spiced sauce flavoured with sherry. The full recipe is presented here and I hope you enjoy this classic British version of: Grouse à la Minute.
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This is a traditional British based on one presented in Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook for Rabbit à la Minute.
Ingredients:
2 grouse, jointed
600ml water
120g butter
3 dried mushrooms
250ml sherry
2 tbsp parsley, minced
2 tsp plain flour
2 blades of mace, ground
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a pan, add the grouse then season with the mace, salt and black pepper. Cook until the grouse is well browned and about 3/4 done (about 20 minutes) then add all the remaining ingredients.
Bring to a boil, reduce to a simmer and cook for 10 minutes. Serve immediately with rice or creamed potatoes.
