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Stewed Grouse a l’Ailsa
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 11. The excerpt below is the record exactly as published.
Stewed Grouse a l’Ailsa. then put in the pieces of Grouse, take the stewpan off the fire, and let the contents cool. Boil some potatoes, mash them, adding a little butter and salt, make a border of them round a dish, put the Grouse in the centre, pour over the sauce, cover with breadcrumbs, and bake for half-an-hour in a moderate oven. When done, serve with a thick reduced game sauce. See Fig. 901. Supreme of Grouse a la Richelieu. — Singe, draw, and wipe three Grouse
Cook this with the app: pantry check, scaling, and the assistant.