Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Broiled Grouse
From The encyclopaedia of practical cookery, 1892
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- three Grouse
- 1 tablespoonful of sweet-oil
- 1 tablespoonful of butter
- two chopped mushrooms
- 1 teaspoonful of made mustard
- season with salt
- season with cayenne
Method
Singe, draw, and wipe the Grouse.
Split them in halves, season, and broil for seven minutes on each side.
Cook shallot and butter, add mushrooms, moisten with sauce, and season.
Pour sauce on a hot dish, place Grouse over it, and garnish with bacon, lemon, and truffles.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 3. The excerpt below is the record exactly as published.
Broiled Grouse. — (1) Singe, draw, and wipe three Grouse, split them in halves through the back without separating the parts, lay them in a dish, and season with salt, pepper, and 1 table-spoonful of sweet-oil. Koll them well in it, then put them over a brisk fire, and broil for seven minutes on each side. Put a finely-chopped shallot and 1 table- spoonful of butter in a small saucepan on the hot range, cook for one minute, add two chopped mushrooms, moisten with 1 table-spoonful of rich sauce, add 1 teaspoonful of made mustard
Cook this with the app: pantry check, scaling, and the assistant.