Grouse, Roasted a la Sam Ward

Ingredients

• two fine fat grouse
• a piece of broiled toast
• a small glassful of good Madeira wine
• a pinch of salt

Method

1. 1

   Prepare the grouse by picking, singeing, drawing, and trussing.

2. 2

   Place in a roasting-pan with toast inside each bird, drizzle with Madeira, season with salt, and spread butter.

3. 3

   Cook in a brisk oven for eighteen minutes, untruss, strain gravy over, and serve with red currant jelly.

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, Roasted a la Sam Ward.— Take two fine fat grouse ; pick, singe, draw, and dry them well ; then truss them nicely. Place them in a roasting-pan, putting inside of each bird a piece of broiled toast four inches long and two wide. Drip in on each toast, with a spoon, a small glassful of good Madeira wine or sherry ; season the grouse with a pinch of salt

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