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Roast Grouse
From The household gas cookery book, 1900
Serves 1
The sauce must be lightly flavored.
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 62. The excerpt below is the record exactly as published.
Roast Grouse. — Put two ounces of butter J mside each grouse, and place them in a baking 1 , sprinkle a little salt over them and place them in a hot oven ; reduce the gas to half an inch blue flam-, and place them immediately beneath the brow g shelf ; baste them frequently ; they will require about twenty minutes to half an hour to coo • 1 minutes before taking them up, place a slice of toast under each grouse, send to table in a dish with the toast, accompanied with a tureen of some brown sauce
Cook this with the app: pantry check, scaling, and the assistant.