Name: How to Make Grouse Salad — The Victorian Way
Uploaded: 2025-10-28T18:03:15.000Z
Duration: 10 min 11 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I hope you're enjoying the fresh, crisp mornings today.

I'm making a grouse salad, a sure sign that autumn is knocking at the door.

For this recipe you will need grouse butter, hard boiled eggs, gherkins, radishes, sugar, oil, salt, chervil, tarragon, egg yolks, shallots, cream, white pepper and chili vinegar.

I'm going to start with these nicely roasted grouse.

You could roast grouse specifically for this recipe, in which case you want them slightly underdone.

I roasted these for last night's dinner, but

I didn't send them all up, so I will use them today.

After all, yesterday's cold meat are today's well prepared ingredients.

I've started taking the meat from the bone, keeping the breast meat and the leg meat, the dark meat, separate and then chopping them into bite sized pieces.

If you work in a house like this, then you'll know that the game season starts on August 12th.

Grouse are the first game birds that you can legally shoot.

And Lord Braybrooke always spends August in Scotland shooting grouse.

If you work in a middle class household, you can buy these at the end of the day as they are shipped down from Scotland as quick as you like.

You just need to remember to hang them for a few days before you prepare them as this will enhance the texture and the flavour.

Some people like to hang their game for a very long time until it's almost rotten and fallen from the meat hook.

I have heard of some cooks who have had to wipe away maggots, but

if your game larder is well secure, then flies shouldn't be able to get in.

This is essentially a mayonnaise and to my egg yolks I'm going to add a few extra ingredients, a little shallots, some sugar, a pinch of salt and some white pepper as we don't want any brown flakes in it.

And I'm now going to add my oil a little at a time.

You could use a whisk, but I'm going to use a wooden spoon.

This recipe is based on one made by Mr. Sawyer.

The Reform Club is a London gentleman's club and was founded at the time of the great reforms in the 1830s.

The men would meet and they'd want to eat fine food and Mr. Sawyer had just fled.

The latest of the revolutions in France he cooked for kings and queens and all sorts of.

It had gas stoves, ice for refrigeration, a steam boiler and hot closets.

People used to go just to have a look around.

He's written several cookery books and my favourite is the Modern Housewife.

It's as if there's a letter exchange between two middle class ladies and he was a French man.

His recipe for this has a lot of shallots, but

even he says it's not appropriate if you're serving it for ladies.

I'm now going to add the chilli vinegar and now the herbs.

And now I'm going to very carefully add in my whipped cream it.

Marianne has already prepared for me some hard boiled eggs, some radishes and some gherkins.

I'm going to spread a thick layer of butter all around the edge of my plate so that my eggs will stay in position.

And then I'm going to layer in my dark meat the not so good meat at the bottom with a layer of the herbs, the tarragon and cheval, and

then a layer of sauce, then a layer of meat, herbs and sauce until it's at the top.

Game is very prestigious and most households have to buy it from the game dealer.

But estates like this are maintained partially for the shooting.

Each winter and autumn, Lord Braybrooke holds shooting parties and the gentlemen and ladies go out to shoot after a large breakfast and then return for a large tea as the light fades.

Or as Mr. Soyer would say, salad de grouse a la soyer.