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Grouse, Braised Breast of




Source of Recipe


United States Regional Cook Book-1947


Recipe Introduction


Ruffed grouse (partridge), prairie chicken, woodcock and sharptail grouse can be prepared similarly.


List of Ingredients




1/2 C shortening
2 breast of grouse
salt
pepper
1 1/2 C cold water
1 small carrot, sliced
1 small onion, sliced1 stalk celery
2 sprigs parsley
1/2 bay leaf
4 T flour
3/4 C canned tomatoes
1 tsp lemon juice
1 tsp minced parsley
1/2 C sauteed mushrooms

Recipe



Melt half of the shortening in skillet, add breasts and saute until brown.
Season with salt and pepper. Cover with water. Add carrots, onion, celery, parsley and bay leaf.
Simmer until tender. Remove breasts and strain the stock.
Melt remaining quarter of a cup of shortening, add flour and blend. Add stock and tomatoes gradually, stirring constantly.
Add lemon juice, minced parsley, mushrooms, salt and pepper to taste. Reheat breasts in sauce.