Grouse au Naturel

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (4)

Grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
fried breadcrumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
bread sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (7)

Wipe the grouse inside, but never wash it.
Have a brisk fire.
Truss the bird.
Place it before a brisk fire.
Baste the breast with a little butter before it is taken down.
Froth and brown the basted breast before sending it up.
Serve with fried breadcrumbs and bread sauce.

Original Text

Grouse au Naturel.

Grouse should be wiped inside, but never washed. Have a brisk fire, and when the bird is trussed, place it before a brisk fire, and before it is taken down the breast should be basted with a little butter, and frothed and browned before it is sent up. A good sized grouse requires nearly three-quarters of an hour to cook it. Serve fried breadcrumbs and bread sauce with grouse.

Notes

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