To Roast Grouse
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- grouse
- butter
- bread
- gravy
Instructions
- Handle the birds very lightly when plucking off the feathers.
- Draw them and wipe the insides with clean damp cloths; alternatively, wash and then dry them well.
- Truss the grouse in the same manner as black game.
- Roast them about half an hour at a clear and brisk fire, keeping them basted almost without intermission.
- Serve them on a buttered toast which has been laid under them in the pan for ten minutes, or with gravy and bread sauce only.