Grouse, Roasted a la Sam Ward
From The thorough good cook, 1895
Serves 2
Accompany with red currant jelly.
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, Boasted 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 sjDOon, a small glassful of good Madeira or sherry ; season the grouse with a pinch of salt ; spread a little butter over
Cook this with the app: pantry check, scaling, and the assistant.