Broiled Grouse
From The encyclopaedia of practical cookery, 1892
Serves 3
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 3. The excerpt below is the record exactly as published.
Broiled Grouse. — (1) Singe, draw, and wipe three Grouse, split them in halves through the back without separating the parts, lay them in a dish, and season with salt, pepper, and 1 table-spoonful of sweet-oil. Koll them well in it, then put them over a brisk fire, and broil for seven minutes on each side. Put a finely-chopped shallot and 1 table- spoonful of butter in a small saucepan on the hot range, cook for one minute, add two chopped mushrooms, moisten with 1 table-spoonful of rich sauce, add 1 teaspoonful of made mustard
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.