To Roast Grouse
From Modern cookery, in all its branches, 1884
Serves 2
Basting is crucial for flavor.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 270. The excerpt below is the record exactly as published.
TO ROAST GROUSE. Handle the birds very lightly in plucking off the feathers ; draw them, and wipe the insides with clean damp cloths ; or first wash, and then dry them well ; though this latter mode would not be ap- proved generally by epicures. Truss the grouse in the same manner as the black game above, and roast them about half an hour at a clear and brisk fire, keeping them basted almost without intermission. Serve them on a buttered toast
Cook this with the app: pantry check, scaling, and the assistant.