Roast Grouse
A historical recipe from Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893).
A historical recipe
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three, by Maria Parloa (1893). Project Gutenberg eBook #56540.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners, by Maria Parloa (1893). Digitised by Project Gutenberg, eBook #56540 (https://www.gutenberg.org/ebooks/56540). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 tablespoonfuls of soft butter
- 1 ounce of fat salt pork
- a tin plate
- a pint of bread sauce
- 1 small onion
Method
- 1 grouse.
- 1 small onion.
- 2 tablespoonfuls of soft butter.
- 1 ounce of fat salt pork.
- Salt, pepper, flour.
- Cut off the neck and wings close to the body.
- Cut off the feet in the joints, or just below;
- see that all the feathers are removed;
- then draw the bird and wash quickly in cold water.
- Peel the onion and cut it into four parts.
- Put these into the body of the bird and then truss it.
- Season with salt and pepper.
- Rub the butter over the breast and legs of the grouse, then dredge thickly with flour.
- Have the pork cut in thin slices and lay it over the breast, fastening it with small skewers or wooden toothpicks.
- Rest the grouse on its back on a tin plate and place it in a hot oven.
- Cook for half an hour, having the oven quite hot the first fifteen minutes, and then reducing the heat.
- When the bird is done, remove the skewers.
- Pour half a pint of bread sauce on a hot dish, and place the bird on this, breast up.
- Sprinkle fried crumbs over the bird and sauce, and garnish with a few sprays of parsley.