four table-spoonfuls of glaze, two cloves, a bouquet of sweet herbs,
one pound of mixed salt pork and one cupful of butter. Scrape and wash
the carrots, and peel and wash the turnips. Boil for twenty minutes in
salted water. Pour off the water, and add three pints of stock and a
teaspoonful of sugar. Simmer gently one hour. Take up, drain, and set
away to cool. Cut the cabbage in four parts. Wash, and boil twenty
minutes in salted water. Drain in the colander, and return to the fire
with a pint of stock, the cloves, herbs and onions, tied in a piece of
muslin; a quarter of a cupful of butter and the pork and grouse. Cover
the sauce-pan, and place where the contents will just simmer for two
hours and a half. When cooked, put the grouse and pork on a dish to
cool. Turn the cabbage into the colander, first taking out the spice
and onion. Press all the juice from the cabbage and chop very fine.
Season with salt and pepper, and put away to cool. Butter a plain
mould holding about four quarts. Butter note paper, cut to fit the
sides and bottom, and line the mould with it. Cut the cold turnips and
carrots in thick slices, and then in pieces all the same size and
shape, but of any design you wish. Line the sides and bottom of the
mould with these, being particular to have the pieces come together.
Have the yellow and white arranged in either squares or rows. With the
chopped cabbage put half a pint of the brown sauce and two spoonfuls
of the glaze. Stir over the fire for six minutes. Spread a thick layer
of this on the vegetables, being careful not to displace them. Cut
each grouse into six pieces. Season with salt and pepper, and pack
closely in the mould. Moisten with the remaining half pint of brown
sauce. Cover with the remainder of the cabbage. Two hours before
serving time, place in a steamer and cook. While the _chartreuse_
is steaming, make the sauce. Put two table-spoonfuls of butter in a
stew-pan, and when hot, add two table-spoonfuls of flour. Stir until a
dark brown; then add the stock in which the cabbage was cooked and