Evening star., 1925-11-06
How to Carve the Dinner
Serving Meat. Game. Poultry and Fish-Partrdge
Grouse Something Different for
Thanksgiving.

made az follows: Place tablespoonful
of finely chopped shallo,s in dish
with tablespoonful of powdered
sugar. The yolk Of one egg. tea
spoonful of chopped parsley and a
small spoonful of salt. Into this mix
by degrees four tableSpoonfuls OF oil
and two tablespoonfuls of chill vine.
gar Place this mixture on ice until
YOU are ready to serve the salad. then
miX into il gill of thick whipped
cream.
The Way to Cook Grouse.
When the birds are young there Is
no better way Of cooking grouse than
to roast them The birds should hang
in a cool. dry place for tIree on four
DAYS after which time they may he
plucked. drawn and trussed like chick.
ems \ thin slice Of fat bacon must
I've pla ced over the breasts and the
birds then put on cri; on making
pan. and then roasted in hot oven
Tor the first ten minutes, the neat ne
ing reduced after that time until the
cooking * finished. Thirty to forty
minutes is the usual time for small
birds. They need to he hasted ire
nuentlv with butter. About ten min
utes before serving the bacon should
he removed and the breasts dredSed
with -four and basted well. The birds
should he diShed onto hot dish ana
sarnished with waterCress. Gravy
made in the dripping pan. bread SAUCE
and Drowned bread crumbs should be
added Potato straws and green
salad are usually made To accompany
roast grouse
Grouse Pie: Cut two grouse into
neat Joints. Remove the lower part
Of the back as it is inclined to be
bitter and thus give a bitter flavor
TO the pie. Cut three-fourths pound
of rump steak into thin slices. two
hard boiled eggs into rounds and three
slices of fat bacon into strips. Put
a laver of steak at the bottom Of
pie dish place the joints of grouse
over them. cover with the egg and
ha con sprinkle with salt and pepper
and reneai these layers until All the
ingredients are used. Add one-han
pint of stock. cover with faky or
rough puff pastry. make hole In the
center knock M and scallor the
edges. ornament with leaves Of pastry
and bake in fairly hot oven the first
twenty minutes. or until the pastry
is cooked. then finish cooking in
cooler oven for about an hour. While
the ME is cooking. simmer the trim
mincS Of the birds in little water
with bunch OF herbs and soup vese-
tables. season and strain this gravy
and pour il into the pie when II Is
cooked \ few chopped mushrooms
add flavor to this pie.
Mackerel In a New Way.
Mackerel. if obtained really fresh is
nourishins fish and may be used in
place of meat. Here is an unusual
and appetizinc way of cooking ii:
Mackerel a la Maitre d'Hotel:
Clean two mackerel thoroughly, dry
them with a cloth and make deep
incision on either side of the back
bone Put salt, cayenne pepper and
a little clarified butter into each in
cision. Place the fish on well-grea sed
gridiron and brown first ore side and
then the other over a clea'. hut not too
fierce fire. or under gas Criller.
Brush g little more clarified butter
over the 6sh before turning il. and
see that it does not stick To the grid
iron. When cooked put the fish onto
a hot dish heads and tails alternately
and put A teaspoonful Of Mattre
d'Hotel butter into the incisions.
Spread the remainder of the Maitre
d'Hotel butter over the fish. using in
all three ounces and put the dish in
the oven for about three minutes.
Garnish with parsley or fennel and
cut lemon.
The Maitre d'IIotel butter is made
by working the plain butter on a
plate with the juice of about half a
lemon. teaspoonful of finely chopped
parsley, a little cayenne and pinch
of salt