Grouse an Naturd
From Common-sense papers on cookery, 1880
Avoid overpowering the flavor of the grouse with strong sauces.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) by A. G. Payne, page 65. The excerpt below is the record exactly as published.
grouse an naturd , or in other words plain roast, with good gravy and fried bread-crumbs, or bread sauce
Cook this with the app: pantry check, scaling, and the assistant.