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Grouse a l’Anglaise
From Harper's cook book encyclopædia, 1902
Serves 4
Ensure to cover the dish.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 207. The excerpt below is the record exactly as published.
Grouse a l’Anglaise. — Cut a pair of grouse into neat joints ; put a layer in the bottom of a baking-dish ; cover with chopped mushrooms and bits 181 of butter ; lay over more of the joints ; spread the top with mushrooms, grated crackers, and bits of butter ; dredge with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.