Roast Grouse

Ingredients

• two brace of grouse
• one-half pound of butter
• one dessert spoonful of salt
• one teaspoonful of pepper

Method

1. 1

   Hang birds in a cool place for three days.

2. 2

   Pluck, singe, and draw, then wipe clean.

3. 3

   Sprinkle inside with pepper and place butter inside each.

4. 4

   Bake in a quick oven for 30 minutes.

5. 5

   Serve on buttered toast with gravy from the pan.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 33. The excerpt below is the record exactly as published.

ROAST GROUSE. n in small pieces over the breast of each; and putting the pan in a moderate oven, roast the birds therein for an hour and a half, basting them constantly with the butter as it melts. Serve the pheasants upon a hot platter and with bread and brown sauce sent to the table in separate gravy boats. Note. — Bread and brown sauces, see p^es 165-166. Partridge Pie. — One brace of partridge, one pound of filet of veal, one tablespoonful of chopped parsley, three gills of brown stock, four ounces of butter, one dessert spoonful of salt, one teaspoonful of pepper. Pluck, draw and singe the partridges after which split each in halves. Put into each half a piece of butter, sprinkling them also with a little pepper and salt Place then in the bottom of a deep pie dish the filet of veal, sprinkle over it the chopped parsjey and putting the halves of partridge upon this, line the edge of the dish with a strip of puff paste, — seepage 182, pour over all the' stock, and cover over all a blanket of the paste rolled to half an inch in thickness. Bake the pie in a quick oven for an hour and a half. Note. — If desired half a pound of lean bacon may be placed upon the veal as a flavoring ingredient. Roast Grouse. — Two brace of grouse, one-half pound of butter

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