Larded Grouse
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
The grouse may be served on a hot dish with the sauce and crumbs in separate dishes.
Presented as published in 1902. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.6 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.5 mg
Potassium25 mg
Calcium6.1 mg
Iron0.3 mg
Magnesium2.2 mg
Phosphorus2.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K73 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.7 mcg
Choline0.6 mg
Caffeine0 mg
Water3.9 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 40. The excerpt below is the record exactly as published.
LARDED GROUSE. Clean and wash the grouse. Lard the breast and legs. Pat a small skewer into the legs and through the tail. Tie firmly with twine. Dredge with salt, and rub the breast with soft batter; then dredge thickly with flour. Pat into a quick oven. If to be very rare, cook twenty minutes; if wished better done, thirty minutes. The former time, as a general thing, suits gentlemen better, but thirty minntes is preferred by ladies. If the birds are cooked in a tin- kitchen, it should be for thirty or thirty-five minutes. When done, place on a hot dish, on which has been spread bread- sauce. Sprinkle fried crumbs over both grouse and sauce. Garnish with parsley.
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