Grouse, Broiled With Bacon

Ingredients

• two fat grouse
• a pinch of salt
• half a pinch of pepper
• a tablespoonful of sweet oil
• six small toasts
• a gill of maitre d'hotel butter
• six thin slices of broiled bacon

Method

1. 1

   Singe, draw, and wipe the grouse.

2. 2

   Split them in two through the back without separating the parts.

3. 3

   Season with salt, pepper, and sweet oil.

4. 4

   Broil on a brisk fire for seven minutes on each side.

5. 5

   Prepare a hot dish with toasts, arrange the grouse over, spread maitre d'hotel butter on top, and garnish with bacon.

6. 6

   Serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 221. The excerpt below is the record exactly as published.

Grouse, Broiled With Bacon.— Singe, draw, and wipe nicely two 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 tablespoonful of sweet oil. Roll them in well; then put them to broil on a brisk fire for seven minutes on each side. Prepare a hot dish with six small toasts, arrange the grouse over, spread a gill of maitre d'hotel butter (No. 145) on top, and garnish with six thin slices of broiled bacon

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