Broiled or Spatchcock Grouse

Ingredients

• very young and tender birds
• pepper
• salt
• a little finely-chopped parsley
• a little finely-chopped shallot
• salad oil or melted butter
• a pat of maitre d’hotel butter
• chip potatoes or grilled mushrooms

Method

1. 1

   Split the grouse through the back, wipe with a damp cloth, and skewer open.

2. 2

   Season with pepper, salt, parsley, and shallot.

3. 3

   Brush with oil or butter and let soak.

4. 4

   Broil over a hot gridiron, turning occasionally and basting with more oil or butter.

5. 5

   Serve hot with maitre d’hotel butter and garnish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 483. The excerpt below is the record exactly as published.

Broiled or Spatchcock Grouse Only very young and tender birds can be prepared in this way. Split them through the back without separating the halves, wipe the pieces carefully with a damp cloth and skewer them open. Season with pepper and salt and, if liked, a little finely-chopped parsley and shallot. Brush over on both sides with salad oil or melted butter and let them lie a short time, if possible, to let the fat soak in. Grease a gridiron and make it very hot. Place the birds on it, and broil them over a clear fire, turning them occasionally and brushing them over with more oil or butter. The time will depend very much on the size and thickness of the grouse. When ready, serve the birds on a very hot dish with a pat of maitre d’hotel butter on the top of each. Garnish with chip potatoes or grilled mushrooms

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