Skip to main content
Main

Grouse Roast

Roasted grouse served on buttered toast with cayenne pepper and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Grouse Roast

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Place a slice of buttered toast on a baking tin.

  3. Heat the tin in hot water to warm the grouse.

Cook and serve

  1. Lay the heated grouse on the toast and return it to the oven for a few minutes.

  2. Serve with gravy.

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

Roast grouse
The main protein; it is already cooked, so it only needs gentle reheating.
Toast
Soaks up meat juices and gives the bird a crisp, buttered base.

The step that matters

Return the grouse to the oven for a few minutes. The grouse is already roasted, so heating it too long dries out the meat. A short, gentle warm keeps it tender and juicy.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes