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Grouse Soup

A soup made from roasted grouse, stock, bread crumbs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Grouse Soup

Ingredients

Directions

Prepare the grouse

  1. Roast the grouse for 15 minutes.

  2. Set aside the best parts.

  3. Break up the bones.

Make the soup

  1. Combine the bones with the remaining meat in a pot with the stock.

  2. Stew gently for 3 hours.

  3. Strain and rub through a sieve.

Make the balls and serve

  1. Skin the reserved meat.

  2. Pound the meat.

  3. Mix the meat with the bread crumbs.

  4. Form the mixture into small balls.

  5. Add the balls to the soup.

  6. Stir in the salt and Nepaul pepper, then serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grouse
Provides the main flavor for the broth and the meat for the balls.
Veal or beef stock
Forms the body and savory base of the soup.
Hard toasted bread crumbs
Help bind the pounded meat into balls and absorb its juices.

The step that matters

Stew gently for 3 hours. A gentle simmer extracts flavor from the bones and meat while keeping the broth clear. A hard boil makes the liquid cloudy and can toughen the meat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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