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Roast Grouse

Roast Grouse is a whole bird seasoned with salt, pepper, and butter, then roasted until juices run clear.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Roast Grouse

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

  2. Season the grouse inside and out with coarse sea salt and black pepper.

  3. Place the grouse in a roasting pan and dot with butter.

Roast and serve

  1. Roast in the oven for about 25-30 minutes, or until the juices run clear.

  2. Let rest for a few minutes before serving.

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. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Grouse
Forms the main body of the dish, so it sets the cooking time and texture.
Butter
Adds fat that enriches the meat and helps it brown in the oven.

The step that matters

Roast until the juices run clear. Grouse is a lean game bird, so overcooking dries the meat quickly. Checking that the juices run clear helps confirm the meat is cooked through without losing moisture.

“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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