Larded Grouse

Ingredients

• a Grouse
• a skewer
• some warmed butter
• a little salt
• plenty of flour

Method

1. 1

   Clean and wash the grouse, lard the breast and legs, skewer them, rub with butter, dredge with salt and flour.

2. 2

   Bake in a brisk oven for 20-30 minutes.

3. 3

   Serve on bread sauce with fried breadcrumbs.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 8. The excerpt below is the record exactly as published.

Larded Grouse. (7) Cut the flesh off a brace of cooked Grouse, and put the bones in a saucepan with a knuckle of veal, a couple of old Grouse, 21b. of gravy-beef, a few peeled and sliced carrots and shallots, two or three sticks of celery broken into small pieces, a bunch of sweet herbs, 1 teaspoonful of peppercorns, and a moderate quantity of salt. Pour in 4qts. of water, and when boiling, move it to the side of the fire, and simmer very slowly for six hours, keeping it well skimmed. Put the meat of the birds in a mortar, and pound it ; mix with it a third of the quantity of grated breadcrumb, and rub through a coarse sieve, moistening’ the mixture with 3 I 2 auces , (be., referred to , see under their special heads . 724 TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. Grouse — continued. a small quantity of the soup. Strain the soup, return it to the saucepan, and stir in the mince. Boil up again, pour it into a soup-tureen, and serve very hot with a plate of sippets of toast or croutons of fried bi-ead. Larded Grouse. -Clean and wash a Grouse, and lard the breast and legs, putting a skewer through the legs and tail ; rub some warmed butter over the breast, then dredge it over with a little salt and plenty of flour

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