Roast Grouse with Watercress

Ingredients

• the grouse
• a little water
• some onions
• some carrots
• thin slices of bacon
• pepper
• salt

Method

1. 1

   Pick, clean, and wash the grouse well; tie up plump, put in a roasting pan with a little water and some onions and carrots; cover with thin slices of bacon on the breast; sprinkle with pepper and salt, put in a very hot oven and roast from eighteen to twenty minutes — uncovered — basting it now and then while roasting.

2. 2

   When done, cut the breast out on both sides, then slip the knife right through the breast lengthwise, split breast in halves so that the bird is served for four people; put on a platter decorated with a border of fried bread rings and a branch of watercress stuck into each hole of the bread.

3. 3

   Serve with a rich Perigueux sauce around and fried hominy, with the salad.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 356. The excerpt below is the record exactly as published.

RoastGrouse with Watercress ( Coq de Bruvere roti au Cresson ) Pick, clean, and wash the grouse well; tie up plump, put in a roasting pan with a little water and some onions and car¬ rots; cover with thin slices of bacon on the breast; sprinkle with pepper and salt

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