Broiled Grouse

Ingredients

• the birds
• plenty of salt
• a little pepper
• soft butter
• thickly with flour

Method

1. 1

   Split the birds down the back.

2. 2

   Lay a folded towel on the breast and strike hard with a vegetable masher to flatten the breastbone.

3. 3

   Wipe clean, dredge with salt and pepper, rub with butter, and dredge with flour.

4. 4

   Broil over a clear fire for 15 minutes.

5. 5

   Serve on a hot dish with salt, pepper, and butter.

6. 6

   For well-done, broil for 20 minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 159. The excerpt below is the record exactly as published.

Broiled Grouse. Split the birds down the back. Lay a folded towel on the breast, and strike hard with the vegetable-masher. This will flatten the breastbone. Now wipe clean, and then dredge with plenty of salt and a little pepper. Rub soft butter over the bird, and dredge thickly with flour

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