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To Roast Grouse

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

Ingredients

Directions

  1. Handle the grouse gently, draw them, and wipe the insides with a clean, damp cloth.

  2. Truss the birds as you would a black cock.

  3. Roast the grouse for about 30 minutes over a clear, brisk fire, basting frequently.

  4. Serve the grouse on buttered toast that has been in the pan for 10 minutes, or with gravy and bread sauce.

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.

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