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Roast Grouse

Grouse roasted before a fire with bacon tied over the breasts and served on toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roast Grouse

Ingredients

Directions

Prepare the birds

  1. Draw the grouse.

  2. Singe the grouse.

  3. Truss the grouse.

  4. Tie a thin rasher of fat bacon over the breasts of the grouse.

Roast and serve

  1. Roast the grouse before a good fire until cooked through.

  2. Serve the roasted grouse on pieces of toasted bread.

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

What each ingredient does

Grouse
Provides the main meat, which becomes tender and savoury as its proteins cook through.
Fat bacon
Its melting fat bastes the breast meat, adding moisture and browning to the surface.
Toasted bread
Soaks up the drippings and fat from the roasted birds, adding moisture and flavour.

The step that matters

Roast the grouse until cooked through. Heat must be steady and moderate so the meat cooks through without drying out. Bacon fat helps protect the breast, but overcooking toughens the proteins and dries the flesh.

“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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