Grouse, To Pot

Ingredients

• the birds, as if for roasting
• two ounces of butter
• a small tumblerful of port

Method

1. 1

   Prepare grouse for roasting, season, and place butter inside each.

2. 2

   Lay in a pie-dish, add lumps of butter, and pour port over.

3. 3

   Cover with paper and bake.

4. 4

   When cold, drain, dry, and cover with clarified butter in pots.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 662. The excerpt below is the record exactly as published.

Grouse, To Pot. — When grouse has to be preservecl for sending to a distance, or for any other purpose, it maybe potted. In this condition it '«'ill remain good for three or four weeks, and is very highly esteemed amongst epicures. Pre- pare the birds, as if for roasting. Season them rather highly, and put inside each two ounces of butter. "Lay them closely in a pie-dish, and place small lumps of butter here and there upon them. Pom- wine over them, port or claret is the most suitable, and a smaU tumblerful should be allowed for each brace. Tie two or three folds of paper over the dish, and bake in a moderate oven for an hour

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