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Larded Grouse
From The Cook County cook book, 1912
Serves 2
Serve with bread sauce and sprinkle with coarse brown bread crumbs.
Presented as published in 1912. 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
Nutrition per serving
14Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (30 nutrients)
Calories14 kcal
Protein3.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol5 mg
Sodium6.3 mg
Potassium39 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 204. The excerpt below is the record exactly as published.
the grouse in halves through the breast and back, season and dip in oil, or melted butter, and then in bread crumbs, and broil in a double broiler over a moderate fire, turning when well done on the flesh side. When done spread with maitre d'hotel butter. — Mrs. Frank Mullins, Franklin, III. LARDED GROUSE. — Clean, remove pinions, and if it be tough, the skin covering breast. Lard breast and insert 2 lar- doons in each leg. Truss and place on trivet in small, shallow pan; rub with salt, brush over with melted butter, dredge with flour and surround with trimmings of fat salt pork
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