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To Roast Grouse

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Roast Grouse

Ingredients

Directions

  1. Handle the birds lightly, draw them, and wipe the insides with clean damp cloths.

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

  3. Roast the birds for about 30 minutes at a clear and brisk fire, basting almost continuously.

  4. Serve on buttered toast that has been laid under the birds in the pan for 10 minutes.

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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