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Grouse, Broiled with Bacon
From The thorough good cook, 1895
Serves 1
Serve hot.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 155. The excerpt below is the record exactly as published.
Grouse, Broiled with Bacon. Singe, draw, and wipe nicely two fine fat grouse. Split them in two through the back without separating the parts ; lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonfnl of sweet oil. Roll them in well ; then put them to broil on a brisk tire for seven minutes on each side. Prepare a hot dish with six smal! toasts, arrange the grouse over, spread a gill of Maitre d'Hotel butter on top, and garnish with six thin slices of broiled bacon
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