Broiled Breast of Grouse

Ingredients

• one-half of the breast of a sweet, tender grouse
• half a teaspoonful of butter
• dredge lightly with salt

Method

1. 1

   Place the breast in the double-broiler, dredge lightly with flour and salt, and broil over clear coals for eight minutes.

2. 2

   Place on a warm dish, season with salt and butter, and serve at once.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 452. The excerpt below is the record exactly as published.

half a teaspoon ful of butter over it. Serve at once. This chop is to be given to a patient when it is desired that the food shall be particularly nutritious. FOOD FOR THE SICK. 855 * Plain Broiled Chops. Trim two small chops, and broil and serve them in the manner described for beefsteak. * Beef Sandwiches. Scrape some beef in the manner described for prepar- ing round steak; season it generously with salt. Cut four slices of stale bread as thin as a wafer ; spread the beef on two of the slices, and lay the other slices on top, pressing them down carefully. Cut them into small pieces about an inch square. Arrange these daintily on a fringed napkin or in a pretty little dish. This is one of the pleasantest modes of serving raw beef. * Beef Croquettes. When the patient must eat raw beef, this is one of the palatable ways in which it may be served. Scrape the beef as directed for preparing round steak ; season the tender scraped beef with salt, and shape it into balls about the size of a small olive. Heat a small frying-pan very hot; sprinkle it thickly with salt; put the beef balls into this, and shake the pan over a very hot fire for about one minute. The balls will then be coated brown on the outside, but will be raw under the thin coating of brown. Game. Nearly all kinds of game are more easily digested than the meat of domestic animals; therefore, when fresh and tender, game is good for the patient who can eat animal food. * Venison Steak. Cut a piece of steak three inches square and three- quarters of an inch thick. Cook it for seven minutes, 856 MISS PARLOA'S KITCHEN COMPANION. treating it in every particular the same as beefsteak. Serve with the steak a teaspoonful of currant jelly in a small dish. Broiled Breast of Grouse. Take one-half of the breast of a sweet, tender grouse, place it in the double-broiler, dredge lightly with flo

Cook this with the app: pantry check, scaling, and the assistant.