Roast Grouse

Ingredients

• the bird
• a piece of butter the size of a nutmeg
• a little pepper
• a little salt
• a squeeze of lemon juice
• a slice of fat bacon
• dredge the breast with flour

Method

1. 1

   Pluck and draw the grouse, wipe it with a damp cloth.

2. 2

   Mix butter, pepper, salt, and lemon juice, and place inside the bird with the liver.

3. 3

   Truss the bird and tie bacon over the breast.

4. 4

   Roast in front of a clear fire or in an oven, basting frequently.

5. 5

   Remove bacon before serving, dredge with flour, and roast until browned.

6. 6

   Serve with gravy and fried breadcrumbs.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 483. The excerpt below is the record exactly as published.

Roast Grouse (Grouse R6tl) Pluck the bird very carefully, draw it, and wipe it both inside and out with a damp cloth, but do not wash it. Then take a piece of butter the size of a nutmeg, work it up with a little pepper and salt and a squeeze of lemon juice, and put this inside the body along with the liver. Now truss in the same way as a roast fowl (p. 276), using a fine trussing needle and string, as large holes would allow the juice to escape. Tie a slice of fat baconover the breast, and roast in front of a clear fire or in a good oven. Baste frequently with butter or bacon fat, as the flesh of the grouse is inclined to be dry. Remove the slice of bacon fat a few minutes before serving, dredge the breast with flour

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