Grouse with Toast and Madeira

Ingredients

• two fat Grouse
• a piece of toast 4in. long and 2in. wide
• 1 wineglassful of Madeira wine or sherry
• season with salt
• a little butter
• a little watercress
• red-currant jelly separately

Method

1. 1

   Prepare the Grouse by picking, singeing, drawing, drying, and trussing.

2. 2

   Place in a roasting-pan with toast inside each bird, drizzle with Madeira, season, and cook for eighteen minutes, basting frequently.

3. 3

   Untruss, strain gravy over, and serve with watercress and red-currant jelly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 9. The excerpt below is the record exactly as published.

a little butter, and season with salt. Put them into a brisk oven, cook for eighteen minutes, taking care to baste frequently with their own gravy, and then untruss. Have a hot dish ready, place two bread canapes on it, arrange the Grouse over, and decorate the dish with a little watercress. Strain the gravy into a sauceboat, and serve. (5) Take two fat Grouse, and pick, singe, draw, dry, and truss them, taking care to dry them well ; place them in a roasting-pan, putting inside of each bird a piece of toast 4in. long and 2in. wide. Drip in on each toast, with a spoon, 1 wineglassful of Madeira wine or sherry ; season the Grouse with salt, spread over a little butter, put them in a brisk oven, and cook for eighteen minutes, basting frequently. Lay them on a hot dish, untruss, strain the gravy over, and decorate with a little watercress. Serve red-currant jelly separately

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