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Roast Grouse
From Banquets of the nations, 1911
Serves 1
Accompany with potato chips and bread sauce.
Presented as published in 1911. 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
Nutrition per serving
115Calories
9 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein9.2 g
Carbohydrates16 g
Fiber0.9 g
Sugars1.9 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol10 mg
Sodium174 mg
Potassium117 mg
Calcium37 mg
Iron1.1 mg
Magnesium16 mg
Phosphorus88 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate31 mcg
Choline4.8 mg
Caffeine0 mg
Water27 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 216. The excerpt below is the record exactly as published.
Roast Grouse. Hang the bird till nearly high, and truss same as for a roasting fowl. Put pieces of fat bacon all round it, with some vine leaves on top ; secure with thin string, and place in a sharp oven for thirty minutes, basting well with butter and the dripping from the bird. Ten minutes before finishing, remove bacon and vine leaves, and place a thick slice of toast in a drainer under the bird to catch the rich gravy, but not to touch the gravy in the pan. Do not baste after putting toast under- neath bird. Put a little water and some partridge cullis
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Cook this with the app: pantry check, scaling, and the assistant.