vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grouse, Roasted
From European and American cuisine, 1914
Serves 2
Garnish with watercress.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 293. The excerpt below is the record exactly as published.
Gronse, Boasted. — Pick, singe, and draw a fine pair of gronae, wipe out the inside with a damp towel or wash them quickly in cold Water, and wipe dry ; season each one with 1 teaspoonful salt, truss nicely, spread 1 ounce butter over each one ; lay the birds in a roasting pan, add 1 gill of water
Cook this with the app: pantry check, scaling, and the assistant.