Fried Grouse with Breadcrumbs
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
- three or four young Grouse
- roll them in clarified butter
- dip them in breadcrumbs
Method
Draw and singe the Grouse, cut them in halves, beat slightly, skin, roll in butter, dip in breadcrumbs, and fry for twelve minutes.
Arrange on a dish and serve with game sauce.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 4. The excerpt below is the record exactly as published.
Fried Grouse with Breadcrumbs. — Draw and singe three or four young Grouse, cut them lengthwise in halves, split the drum-stick, and thrust it inside the hip (see Trussing) ; beat each half slightly, skin them, roll them in clarified butter, dip them in breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.