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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. Pluck the feathers from the grouse gently.

  2. Draw the birds and wipe the insides with clean damp cloths.

  3. Truss the grouse as you would black game.

  4. Roast the grouse for about 30 minutes at a brisk fire, basting frequently.

  5. Serve 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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