Larded Grouse

Ingredients

• 1 grouse
• salt
• soft butter
• flour
• a small skewer

Method

1. 1

   Clean and wash the grouse.

2. 2

   Lard the breast and legs.

3. 3

   Put a small skewer into the legs and through the tail.

4. 4

   Tie firmly with twine.

5. 5

   Dredge with salt, and rub the breast with soft butter; then dredge thickly with flour.

6. 6

   Put into a quick oven.

7. 7

   If it be very rare, cook twenty minutes; if wished better done, thirty minutes.

8. 8

   The former time, as a general thing, suits gentlemen better, but thirty minutes is preferred by ladies.

9. 9

   If the birds are cooked in a tin kitchen, it should be for thirty or thirty-five minutes.

10. 10

    When done, place on a hot dish on which has been spread bread sauce.

11. 11

    Sprinkle fried crumbs over both grouse and sauce.

12. 12

    Garnish with parsley.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 40. The excerpt below is the record exactly as published.

jarded Grouse. Clean and wash the grouse. Lard the breast and legs. Put a small skewer into the legs and through the tail. Tie firmly with twine. Dredge with salt, and rub the breast with soft butter; then dredge thickly with flour

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