Grouse à l'Ecossaise

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 (8)

a brace of grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
three ounces of good dripping or butter
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the liver ↝ Duck, domesticated, liver, raw [Poultry Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
a slice of toast

Instructions (4)

Put three ounces of good dripping or butter inside each grouse, but not in the crop.
Put them down to roast, and baste till cooked.
Have a slice of toast in the pan under them just before they are cooked.
Parboil the liver, pound with butter, salt, and cayenne, and spread it on the toast.

Original Text

Grouse à l'Ecossaise.

Take a brace of grouse; put three ounces of good dripping or butter inside each, but not in the crop. Put them down to roast, and baste till cooked. Have a slice of toast in the pan under them just before they are cooked. Parboil the liver, pound with butter, salt, and cayenne, and spread it on the toast.

Notes

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