Grouse, Roasted Plain
From The thorough good cook, 1895
Serves 2
Decorate with watercress.
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 Plain. Singe, draw, wipe, and truss two fine fat grouse. Place them in a roasting-pan with half a cupful of water; spread a little butter over each, and season with a pinch of salt. Put them into a brisk oven and cook for eighteen minutes, taking care to baste frequently with their own gravy ; then untruss. Have a hot serving-dish ready, place two bread canapes
Cook this with the app: pantry check, scaling, and the assistant.