Spatchcock of Grouse
From A second Dudley book of cookery and other recipes, 1914
Use a clear fire for grilling.
Presented as published in 1914. 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
40Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories40 kcal
Protein1.3 g
Carbohydrates8.7 g
Fiber0.6 g
Sugars1.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.3 mg
Potassium82 mg
Calcium13 mg
Iron0.9 mg
Magnesium7.3 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K73 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline2.2 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 35. The excerpt below is the record exactly as published.
SPATCHCOCK OF GROUSE A GOOD BREAKFAST OR LUNCHEON DISH "DICK, draw and singe the bird ; split it down the back and cut through the bone ; wipe the inside of the bird with a damp cloth ; cut off the feet at the first joints ; remove the neck close to the body of the bird ; flatten and season with salt and pepper ; brush over the inside with sweet oil and sprinkle over with finely chopped shallots and parsley ; dredge with a little flour
Cook this with the app: pantry check, scaling, and the assistant.