Old Sportsman’s Receipt to Pot Grouse
From An old-world recipe book, 1908
Cover with a thick crust of flour or meal & water instead of paper.
Presented as published in 1908. 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
As published
This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 10. The excerpt below is the record exactly as published.
Old Sportsman’s Receipt to Pot Grouse Pluck, singe, draw, wipe out with a dry cloth. Put whole into a brown pot, with pepper & salt inside each bird, also a piece of butter the size of a hen’s egg ; put the rest of the butter over and about them, tie two or 3 folds of paper tight over the pot, & bake slowly 2 hours. 65 E AN OLD-WORLD RECIPE BOOK Pick every bit of meat outside & inside from the bones, put this into potting pots, & when quite cold cover with clarified butter. Never let a drop of water touch the birds not even a wet cloth, i lb. butter is enough for a brace
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