How to Make Grouse Salad - The Victorian Way

Buy your copy of our 'Victorian Way' cookery book: bit.ly/2RPyrvQ
Visit Audley End House and Gardens for yourself: bit.ly/31K6exp
Mrs Crocombe is back! Today she's preparing a dish that's a treat for the eyes as well as the tastebuds, sure to impress the Braybrookes and their guests. She's using some grouse from Mr Barker, the estate's Gamekeeper, for this most autumnal of recipes.
English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: bit.ly/38Cv9lA
INGREDIENTS
00:00 For this recipe, you will need...
• 3-4 roast grouse or other game bird (or indeed chicken!)
• Butter
• 4-6 small hard-boiled eggs
• Large gherkins
• A handful of radishes
...and for the sauce:
• ½ tsp shallots, finely minced
• 2 tbsp icing sugar
• 2 small egg yolks
• ½ tsp ground white pepper
• Generous pinch of salt
• 12 tbsp (200ml / 7 fl oz.) salad oil or light olive oil
• 2 tbsp minced chervil and tarragon
• 3 tbsp chill vinegar
• ½ UK pint / 300ml whipping cream
METHOD
01:26 Strip the grouse meat from the bone, chopping into bite-sized pieces and separating the light meat from the dark
03:18 Combine your egg yolks, a little shallots, sugar, salt and white pepper in a bowl.
04:00 Add your oil a little at a time, whilst mixing
05:41 Add the chilli vinegar
05:54 Add the herbs
06:02 Add the whipped cream, carefully so that it doesn't lose the air. Mix softly together.
06:48 Spread a thick layer of butter around the rim of the plate
07:17 Stand the eggs on end in the butter, then layer the dark meat, herbs and sauce in turn to fill the dish
09:07 Decorate the eggs with pieces of gherkin and radish
09:23 Serve and enjoy
SUBSCRIBE TO OUR CHANNEL: goo.gl/c5lVBJ
FIND A PLACE TO VISIT: goo.gl/86w2F6
FOLLOW US ON TIKTOK: bit.ly/3LPAF96
LIKE US ON FACEBOOK: bit.ly/3MevLDN
FOLLOW US ON TWITTER: bit.ly/3pvFv3y
FOLLOW US ON INSTAGRAM: bit.ly/3Balkei

[@meganblack9236]

She said a little shallot and she meant a little.

[@jakubsirius]

littlest indeed

[@ecenbt]

She's serving it to the ladies after all 🧐

[@xr6lad]

She could of used a pair of tweezers!

[@tonyascarlett2413]

😅😅😅

[@leshundragreen631]

😂😂😂

[@prettypic444]

Petition for Mrs. crocombe to get her own food network

[@DSLDEMON]

I’d pay any subscription just to watch

[@gadelle24]

I feel compelled to go do a thorough deep-clean of my non-existent game larder now.

[@grittylilfremont745]

😂

[@ConstantChaos1]

Trust me if you had one you would

[@ursulajoni15]

"I've heard about some cooks who have had to wipe away maggots" side eye "but if your game larder is well secure flies shouldn't be able to get to it" oh how I missed Mrs Crocomb

[@SuperCatman]

Mrs Crocombastic

[@thephillard]

I love Kathy Hipperson, she plays this role so expertly. I think that she is so good that she could easily play a main role in any English period-drama! I can't tell you the level of excitement I feel when another "The Victorian Way" episode is produced!

[@EnglishHeritage]

Thanks Philip, we love to hear it! Stay tuned for more episodes in the near future.

[@juniperjane9582]

I'd like to see her in a Downton Abbey film,,cook in another house

[@lauraMacKinnon321]

I agree!😊

[@bels3873]

Why has the algorithm buried the delightful Mrs Crocombe? I was only just notified of this video, 19 hours after it was posted! And only 20 comments posted yet!

[@c1pherx]

I just got the notification today

[@Morncreek]

It did not show up in my subscription feed, either. 😟

[@itschelseakay]

SAME!

[@diannaanderson]

I just got it by happenstance today!

[@clarsach29]

Alexis Soyer was a bit of a hero in his time- he travelled to Crimea during the Crimean war and worked alongside Florence Nightingale to ensure the soldiers, both injured and well, were well-nourished and did not fall victim to malnutrition or food poisoning and that army cooks had the means necessary to safely prepare food for the men fighting.

[@Saraphina_Marie]

He sounds like Chef Andre and World Kitchen! ❤

[@MossyMozart]

@clarsach29 - Thank you.

[@karengerber8390]

@clarsach29 Thank you! How interesting 🤔.

[@jamesfracasse8178]

Must look up about him I'm intrigued now 4:10

[@dansharpe2364]

Because cook died from an autumnal ague and my valet, Winstanley, is on a retreat to a monastery on Lindisfarne, I was forced to make this myself, and I could only find pheasants hanging in the game pantry. I thought you would appreciate knowing that the recipe still works admirably. Tastes utterly vile, obviously.

[@cynthiachengmintz672]

Is this Victorian speak for “my kitchen is under renovation and I’m living on meals cooked in the microwave with only a bar fridge to keep things fresh?”

[@dansharpe2364]

@@cynthiachengmintz672 indubitably, my dear. Most astute of you.

[@cynthiachengmintz672]

@@dansharpe2364 I’m not very good at this but I’ll give it a try: perhaps the services of a certain Mr. McDonald? I have heard that the services make children very happy.

[@1224chrisng]

Lindisfarne? hopefully Valet Winstanley doesn't get pillaged by the vikings

[@wpr1738]

what

[@Delicate_Disaster]

It's interesting to hear about kitchens that were more advanced than hers for once. Usually we hear about how Audley End's kitchen is well equipped compared to others, so its nice to see her admire someone elses setup.

[@brucetidwell7715]

At an old house like hers and considering the numbers of people she has to cook for, even if the family could afford gas stoves, shutting down the kitchen for renovation would be almost impossible without sending the family and most of the staff away on vacation. As long as dinner was well prepared every night, Lord Breabrook would consider making life easier for the kitchen staff to be a low priority.

[@jcummi1937]

We need more Mrs. Crocombes! Love her videos.

[@antoniochemello]

Yes

[@helloiamem]

I think the problem is that there are only so many recipes in that book and if they give us too many they'll run out of legitimate recipes from the real Mrs crocombe forever

[@EnglishHeritage]

Stay tuned for more very soon!

[@janetabbot46]

@@helloiamembut then she can spend her time throwing shade at recipes from former colonies! The vibes will be immaculate!

[@idontevenknow9758]

One thing I loved about recipes from this time period is their definition of a salad is different to today. Here is a salad with egg held on the plate with butter and a bunch of game birds swimming in sauce. Its honestly amazing how much changed in a little over 100 years.

[@teijaflink2226]

Now you think salad must be something where you must have a mix of vegetables in, back then it seems to have been anything mixed with a dressing or gelatin.

[@huckleberrysoaps7440]

chicken salad is just chicken swimming in mayo

[@thecosmicradiation]

I guess what we would call a salad is more properly defined as a green salad or garden salad. A salad itself just seems to be a mix of ingredients and some kind of dressing.

[@ThomasDawkins88]

I think the "salad" hit its nadir in the 1960s and 70s when it could mean a bunch of things suspended in Jello. *shivers*

[@vicentepena8485]

It’s not different at all. Even in the US. Haven’t you heard of patato salad or chicken salad or egg salad

[@philipmurphy2]

Mrs Crocombes is back, It's being a while.

[@Cammerlot]

There was a video a month ago! They’re not showing up on my home page, I have to get notifications 😢

[@karengerber8390]

@Cammerlot Great reminder! Thank you ! 😊

[@shelleydaly1726]

I missed her disapproving stare when she tells us of the bad things others do while preparing food 🤣

[@ryangriffin5362]

you know it's bad when a victorian person is distressed by someone's sanitation and food safety practices

[@TheGabygael]

actually victorian and edwardian people (particularly in well to do households) were obsessed with cleanliness, much more than today, it started with the discovery of microbes and pasteurisation in the begining of the century, the idea of microbes spread like wildfire despite people not fully grasping much about it and it became a paranoia (kinda like how people reacted to covid sanitizing everything) following this type of hygiene became a sign of knowledge, modernity and morality that was used by old money to seperate themselves from the middle class (it's some of the social mechanics that are still used today against people of color who are comonly seen as "smelly" and more "dirty" that white people) and it's the reason why soap smells "clean" a soap doesn't have to smell like that to be effective but the harsh chemical smell of desinfectant soaps of the time got so intertwined with the idea of cleanliness that we still have "clean" smelling soaps, laundry deterents and deodorants nowadays

[@nithqueen]

Je no victorians put bleach and sawdust in@@TheGabygael

[@psammiad]

I never know what to do with leftover grouse so this is an excellent recipe😎

[@plinkiplonk]

Finally! - a solution for all that left-over grouse at last! And we get to witness Mrs Crocombe model a replica of Stonehenge from boiled eggs, what's no to love???

[@giordy9013]

So happy she's back, hope there'll be many more now that autumn and winter are near and they always give the best dishes

[@xjAlbert]

For the thumbnail of this video, Mrs. Crocombe was photographed at the moment she saw Mary Anne's hardboiled eggs (with the sulfurous green line) at 6:54 Nobody can blame Mrs. C for grousing about THAT.

[@jamesellsworth9673]

Well said!

[@EnglishHeritage]

We hope you enjoy Mrs Crocombe's latest recipe! Here are the answers to some questions you may have... • What are grouse? Grouse are small game birds. They breed in Scotland, northern parts of England, Ireland and Wales, and are mainly found on heather moors. Since 1831 and the overhauling of the draconian game laws in Britain, the shooting season for them has opened on August 12th - often called the ‘glorious twelfth’. From the mid nineteenth century until the Second World War, many aristocrats marked the date by heading up to Scotland for the start of the season. As Mrs Crocombe says, the first grouse would appear in shops by the end of that day, hurried down from Scotland by train. They do, however, benefit from hanging. • Those birds look raw! Game is usually served pink: being a wild bird which is plucked at the point of preparation it doesn’t suffer from the same level of bacterial contamination as some modern farmed meats, and it tends to get very dry if overcooked. Obviously the exterior surface, which is where any harmful bacteria would be, has been fully cooked. For medium rare-rare meat like this, we’d suggest roasting it until the internal temperature reaches 55°C (130F). Then rest it for at least 15mn before serving (or, as here, chill before stripping for a salad). • What is a game larder? Audley End has two game larders which you can still see if you visit today (bit.ly/2CUybEB). They are shed-like structures, with the windows carefully covered with metal gauze instead of glass. The gauze allows air to circulate, but does not allow any flies to get in and lay eggs. Kept like this, meat can be hung for days or weeks without putrefying or going maggoty. Most meat benefits from hanging: it tenderises it and changes the flavour slightly. • What’s going to happen to the bones? The bones will go off to make a game stock, which can form the basis of a soup or sauce. • What is chervil? Chervil is a herb. It’s very popular in France, and often used in French recipes. It tastes like a cross between parsley and aniseed. • The eggs look overcooked? They are, yes. In a sneaky look behind the scenes, some of the prep work for the videos is done by the costumed interpretive team working in front of the public. After all, without them, there would be no Victorian Way videos. Sometimes the results - cooked on a rather dubious hob while the person in charge focuses on talking to the public about life, food and what it's like to be working at Audley End in 1881 - are not entirely up to Mrs Crocombe's exacting standards! • But what does it taste like? (Bland? Sweet? Just plain gross?) This salad is surprisingly punchy. The flavour of grouse is allowed to come through, not overpowered by the sauce or herbs, so you do have to like grouse. The sweet-sour notes from the sugar and vinegr are tempered by the cream, and the relative lack of vegetable bulk means there's little to distract from it. It's in the French tradition, so not highly flavoured and quite subtle.

[@teamsigurd1902]

❤

[@toneddef]

Two more questions: What is a hot closet? Why aren't shallots suitable for ladies?

[@gilliandrysdale5306]

interesting thanks ❤

[@ShinigamisBlade]

Came immediately to the comments to see if anyone knew the answers and yall have wonderfully anticipated our confusion! Thanks to Mrs. Cracombe and the wonderful staff at the manor.

[@TheUnknownPaws]

What can you substitute grouse with if you can't find any available where you live?

[@marsham333]

A very pretty presentation. As a modern woman, I believe I would use chickern. I can purchase roasted chicken at my grocers, it would be a nice dish to serve the neighbors and family.

[@CricketsBay]

Same here.

[@MossyMozart]

@marsham333 - Heathen.

[@sbird8675]

It would be a nice way to use leftover turkey as well, I think.

[@splendidcolors]

Yet another use for Costco rotisserie chicken!

[@myriamickx7969]

Expect it to be a bit tasteless compared to grouse.

[@OtherBlueGirl]

“And he a French man! How strange…” God, I love Mrs. Crocombe! 😂

[@johnjanssens8998]

If he was an English aristocrate on the other hand....It would all make sense

[@LoriSkees]

“Ortumn”…..love Mrs. Crocumbe!

[@danny1959]

Time to make some sorce.

[@sst-du9bz]

3:07 Her eyes are throwing more shade than an umbrella 🙌🏻

[@colinneagle4495]

I loved hearing Mrs Crocombe's thoughts on historical cookery books! It's fascinating to learn about the evolution on kitchens and cooking techniques since it's such a part of our everyday experiences but it's not something that you would learn in a history class.

[@HugsXO]

So lovely to see Mrs. Crocombe again. Shade given for maggots on the grouse😮. Well done to everyone that makes these video. I enjoy them very much. Wishing y'all well.

[@rik1754]

I’ve been watching this series forever and I am so happy you guys keep it going! And the shade still gets thrown strong! 😂

[@Taylor-wt9zv]

Crisp mornings i wish im dying everytime i step out side its still 110 where i live 😂😭

[@ericduffield524]

Grouse is an excellent meat, but not readily accessible to most people. The dish sounds and looks wonderful! I think I shall try it with a rotisserie chicken 😊

[@beaubrent]

I'm so chuffed every time Mrs Crocombe posts a new recipe. She really should have her own show. What even is chervil or grouse. Mixing whipped cream with chilli vinegar? I love the history of it.

[@Electroceratops]

I once bought frozen grouse from the local branch of Iceland, and they were vile - upon inspection, the insides were heavily contaminated with bile from having been gutted incompetently. (I've only had grouse on a couple of other occasions, and those other ones were lovely.) Mrs Crocombe would have been outraged. On the subject of hanging meat: apparently my great-grandparents once received a freshly-shot hare as a gift from someone, hung it up, and forgot about it; great-grandma came across it a few weeks later, crawling with maggots, and in a panic decided to phone great-grandad to tell him. It wasn't a good phone line (this would have been around 1920), and she wasn't speaking very clearly, so he initially misheard "The hare's got maggots in it!" as ([their son, my grandad]'s hair's got maggots in it!", and worriedly replied, "You'd better take him to the doctor right away!"... cue some confusion.

[@grimesdaughter9042]

This is the only salad I've ever seen, that has whipped cream in it. 😂 Meat, mayonnaise, and whipped cream; no wonder it was a favorite of English aristocrats.

[@twixxbar07]

Ah, you must not be familiar with American Jello salads.

[@MossyMozart]

@@twixxbar07 - My mother took great pride in being a 60s Jello maven. If it could be suspended in Jello, she was into it.

[@betholschowka8865]

It's probably mousseline sauce.

[@nunyabiznes33]

​@@kymmee21top the mayo, cream mixture with a single cube of radish 😁

[@justanothernathan]

the meat swimming in that vile sauce 😭 obsessed with mrs C as always ❤️

[@jeraldbaxter3532]

The facial expression, when Mrs. Crocombe is discussing hanging game, speaks volumes!!! Ms. Hipperson is so talented! Also, I wish recipe books were equipped with a voice that said, " For this recipe, you will need...", in her voice; it would make even a ham sandwich sound appealing!

[@jonirnmomba4130]

It’s that time of year that I put in my request for 12 days of Crocombe for the Holiday season!

[@tigerwolfspellbear1998]

Is anyone else reminded of midwestern (U.S) salads. It's just missing the jello 😂

[@vintagelizziegirl]

Yes, I'm in Texas.

[@jeansando6849]

Indeed! If only it had a few shredded carrots!

[@nicoleschmidt3404]

You mean salads from the 1960s? To my midwestern knowledge we don’t put meat inside jello and call it a salad anymore; I’m from Wisconsin for reference.

[@Hortonscakes]

Is it just me, or has these videos just gotten better?! We love you Mrs. Crocumbe! ❤❤❤

[@RobinMarconeCassidyRN]

I just love these videos! I can't imagine anyone other than Kathy Hipperson playing the part of Mrs Avis Crocombe. She is absolutely brilliant!

[@lillypop888]

How neat! Similar to modern chicken salad

[@bmarie1203]

I've been watching these for years now. They're so cozy and interesting. Love it!!

[@gracechow2623]

Glad Mrs.Crocombe is back! She’s been terribly missed

[@dorotadeli3181]

As autumn approaches the best place to come is Mrs Crocombes kitchen. How cosy!

[@dawng.8836]

It is a good day when Mrs Crocombe is cooking.

[@jerihurd]

I think they're in some sort of secret contest to see how vile they can make these recipes and still have people tune in just for Mrs. Crocombe. The answer : indefinitely, obviously.

[@andreagriffiths3512]

That looked interesting and I really liked the yellow of the boiled egg yolks and the little pops of red from the radish

[@PILOSOPAUL]

3:29 "a little shallots" THAT IS TOOOOO MUUUUCH!!!!!!

[@lisawillis8227]

Always happy to see Mrs. Crocomb

[@iplaybadguys1457]

I love Mrs Crocombe, glad she’s back!

[@maryrinehart2346]

What an interesting and very decorative salad dish. I love watching all these episodes. I always feel like I’m sitting in Mrs Crocombe’s kitchen with a cup of tea and visiting with her.

[@mitcheljoseph]

This is one of the best so far her comments are amazing

[@lorimartin3724]

I'm always so excited to see a new video with Mrs. Crocombe. You did not disappoint. This one looks delicious. Can't wait for your next video.

[@kc92321]

These videos always feel like a hug ❤️

[@stephniewilliams9350]

Welcome back! It's always a treat to see Mrs. Crocombe again!

[@daftzilla]

Oterm is my favorite season

[@catherine59226]

It’s always lovely to see Mrs. Crocombe! ❤

[@ravenbell3918]

Just this morning, I was missing Mrs. Crocombe and thinking I hadn't seen her in a while. What wonderful timing!

[@jfcfanfic]

I'm still undecided if I would want to try it or not. 😅

[@craigeisenbrown9723]

You can use chicken if its convenient or duck.

[@earlinewright8796]

I would like to see how meats are prepared, chicken(whole), and turkey(whole) now that we are soon entering the holiday season.🐓🦃 Thanks!

[@overthecounterbeanie]

Ah my kind of salad - one with hardly any vegetables!

[@taraelizabethdensley9475]

😂🤣

[@chuucake]

mrs crocombe we love youu ♡

[@richardneilan2392]

So nice to see you again, Mrs. Crocombe! I enjoyed a wonderful visit to Audley End earlier this year. Exceeded all of my expectations!

[@albertodeangelis9291]

So happy to see mrs crocombe and learn a new recipe!!!❤

[@jennienguyen6749]

Lord I needed this today. The Queen of Shade is back.

[@momotaroreincarnatednthtim6303]

Please never age a year! We need timeless Victorian Way host and nobody else!

[@draconity]

yessssssssssssssssssssss Mrs. Crocombe throwing shade again

[@AquarianZenaida]

I've never had the priviledge of trying game birds like grouse. I think I'd like it, considering I like meats such as venison--but maybe not this way (I'm not a fan of mayonnaise). The plating is lovely though! Well done, Mrs. Crocombe!

[@claudiocavaliere856]

Absolutely fabulous! What a pleasure to watch! Congratulations!

[@bruh-zs8cx]

Beautiful, can't wait to make and try

[@ECGM15]

Lovely to see Mrs Crocombe again!

[@ARochelleC05]

I love these vids so much. There was a lot happening in this salad, but as always, it's good to see Ms. Crocombe!

[@henriquequeiros4917]

Absolutely Fab! Thank you so much Mrs Crocombe! Love the videos and trivia 😊

[@maEsxczint]

Liked even before the video started. ❤

[@bluejedi723]

I need more. This once a month is just not enough to satisfy me! Love this channel

[@zumeraaa]

Fascinating as always!

[@travissmith6596]

The history behind the dishes are just as fascinating as the dishes themselves! Awesome!

[@dracodawnstars8245]

Yeah!! So good to see a new recipe from. Mrs. Crocombe. Love this program so very much.

[@kathleenorr9237]

Watching these is like a comfort blanket…am so happy I found Mrs Crocombe. I’m off to watch them all 😁

[@caprisonya]

Always good to get more Mrs. Crocombe in our lives.

[@Poultrymad]

Love Mrs Crocombe recipe videos. Keep them coming! ☺

[@user-oj5bw7sl8p]

So nice to see you again, dear Mrs. Crocombe!

[@raymondpeterson952]

great video as usual...i always enjoy Mrs Crocombe...she brightens my day.

[@andresbecerra7751]

Another great afternoon enjoying Mrs. Crocombe❤

[@aprilrich807]

So wonderful to get a visit from Mrs Crocombe!!

[@Scriptadiaboly]

Always a pleasure to watch 😊

[@tracyc160]

Absolutely love these videos and the stories!

[@itsLucipie]

Always shows up in my feed when I need it most!

[@jennifermatsuda4424]

Excellent as always!

[@Jay-ql4gp]

I love these! I haven't seen one for a long time. I'm glad to have a new one to enjoy again, thank you so much!

[@danielintheantipodes6741]

As always it looks delicious! Absolutely amazing! Thank you for the video!

[@kristind6992]

Thank you for another vid Ms. Crocombe!

[@ModestNeophyte]

It's Benjamin Mitchell writing to you from New York. I've been reminiscing about our delightful meeting at Audley End. The time we spent discussing our shared passion for the culinary arts was truly special. Your grouse salad still lingers in my memory. The way you masterfully combined flavors and presented the dish was nothing short of artistry. I've been inspired to introduce a touch of Audley End elegance to our dining experiences here. I often share stories of our time together with my team, highlighting the importance of dedication, skill, and the warmth you bring to every dish and guest. Your hospitality and grace have set a standard I aspire to. I trust this letter finds you well. I eagerly await the day we can share another meal and exchange more culinary tales. Warmest regards, Benjamin Mitchell

[@TheDiplomancer]

Work has been very busy the past few weeks. Mrs. Crocombe always helps me calm down.

[@MJK1965]

Looks lovely as always, Mrs. Crocombe. I really must try this.

[@carolinedetahiti625]

What a delight for the ears, thank you once again, it's wonderful to jump back in time with you :)

[@ScottLuvsRenFaires]

Yay! A new Mrs. Crocombe! My day just got 1000% better!

[@hannes8835]

Absolutely wonderful as always.

[@dianamay3601]

Wow, this looks really good.....I so enjoy these videos please keep making them......hope your day is a good one......greetings from Nevada......

[@mstmompj]

Loved the longer expository sequences in this video!

[@LisFever]

She is just what I needed this week!

[@Pandorash8]

Wonderful episode as always 👏🏻 With thanks from Australia xx

[@jennifersnyder1405]

I love Mrs. Crocombe! I wish there were more clips of her and her kitchen.

[@natanova-1314]

From hardship background so lovely to enjoy watching this canal