Roast Grouse

Ingredients

• Grouse
• a piece of butter about the size of a nutmeg
• a little pepper
• a bouquet of herbs
• a thick piece of toasted buttered bread

Method

1. 1

   Hang the grouse for a week.

2. 2

   Pluck, singe, draw, and truss.

3. 3

   Mix butter with pepper and place inside.

4. 4

   Roast before a fire or in an oven, basting with oiled butter or bacon fat.

5. 5

   Cook for 45 minutes to an hour.

6. 6

   Serve on toasted bread with watercress and gravy.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 362. The excerpt below is the record exactly as published.

oast Grouse). — Grouse should, like most game birds, be well hung if required for roasting purposes. It is advisable to keep them hung unplucked for about a week. Great care must be taken in plucking, so as not to injure the skin, which is more delicate when birds have hung than it is when freshly killed. When plucked, singe, draw, and truss the grouse similarly to fowls. Mix some butter with a little pepper and put a piece of butter about the size of a nutmeg into the body of each bird ; hang before a brisk fire or place in a tin if done in the oven ; the former method, how- ever, is the best and more correct way. In each case the birds must be very liberally basted with either oiled butter or hot bacon fat. Well hung or high game should always be well cooked. Grouse take from forty-five minutes to an hour, according to size. If cooked in the oven a thick piece of toasted buttered bread should be placed under each bird ; the toast thus used is served with the bird. When done take up, untruss, place on a hot dish, garnish with watercresses and fried bread-crumbs (No. 1237), and serve with gravy and bread sauce (No. 235). 426 THE NEW CENTUBY COOKEBY BOOK 1233. Lievre farci , etouffe ( Stuffed Hare, braised).- — 1 hare, 6 oz. cold poultry or game, 6 mushrooms, 1 egg, 2 oz. bread-crumbs, \ dessertspoonful of aromatic seasoning, 1 teaspoonful chopped parsley, 1 of chopped chives , 1 carrot, 1 onion, 3 cloves, 2 shallots, a bouquet of herbs

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