Roasts-rouse

Ingredients

• Two brace of grouse
• one half pound of butter
• one dessert-spoonful of salt
• one tea-spoonful of pepper

Method

1. 1

   Hang the grouse for 3 days, then pluck, singe, and draw.

2. 2

   Season inside with pepper and place butter inside.

3. 3

   Bake in a quick oven for 30 minutes.

4. 4

   Serve on buttered toast with gravy.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 61. The excerpt below is the record exactly as published.

Roasts-rouse. — Two brace of grouse, one half pound of butter, one dessert - spoonful of salt, one tea-spoonful of pepper. The birds should hang in a cool place at least three days after being shot, when they should be plucked, singed, and drawn, and wiped outside and inside with a clean cloth. Sprinkle them each then thoroughly inside with the pep- per, divide the butter into f our equal parts, and place one of these inside each as well. Place the birds then side by side in a baking-pan, and putting this into a quick oven, let all bake for half an hour. When the grouse are roasted, arrange some slices of but- tered toast upon a platter ; place the birds upon these, and pouring over them the gravy from the pan, serve very hot. Bread sauce should be served with roast birds. (See page 176.) Wild Ducks. — One pair of wild ducks, one quarter of a pound of butter, one tea-spoonful of salt, one half tea- spoonful of pepper. Carefully pluck, draw, and singe the fowls; wash them slightly, and dry them in and outside with a towel. Sprinkle inside of each the pepper and salt, spread the butter well over the breasts, and placing them side by side upon a drip- ping-pan, bake in a very quick hot oven fifteen minutes. The blood should follow the knife when carved, if the duck be properly cooked. Cut into slices some cold boiled hominy, fry them to a light brown in butter, and arranging these upon a platter, serve the fowl upon this with an accompaniment of currant jelly. NOTE. — Canvas -back duck, now sent largely to this country from Baltimore, ought to be cooked in the same way as our English wild duck. Larks. — Six or eight larks, one quarter pound of fat bacon, one dessert-spoonful of -sal

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