Larded Grouse

Ingredients

• the grouse
• dredge with salt
• rub the breast with soft butter
• dredge thickly with flour

Method

1. 1

   Clean and wash the grouse.

2. 2

   Lard the breast and legs.

3. 3

   Run a small skewer into the legs and through the tail; tie firmly with twine.

4. 4

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

5. 5

   Put into a quick oven.

6. 6

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

7. 7

   When done, place on a hot dish with bread sauce and garnish with parsley.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 95. The excerpt below is the record exactly as published.

LARDED GROUSE. " Clean and wash the grouse. Lard the breast and legs. Run 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.