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  Added: May 02, 2011  •  Visited (247)  •  Print version Print this recipe (11)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Roast Grouse
The Scots may have learned from the French the method of putting inside the bird before it is roasted a lump of butter, worked with salt, pepper and sometimes a little lemon juice; it is certainly a great improvement and keeps the bird moist.

What You Need:
  • Grouse
  • Salt and pepper
  • Bacon
  • Butter

  • How To Cook:
    1. The birds are then seasoned with salt and pepper and may be wrapped in fat bacon, which is removed a little before serving, so that the breast may brown, or the bacon maybe dispensed with, provided the birds are constantly basted with butter.

    2. The livers are boiled, then pounded, in a mortar with a little butter, seasoned with salt and cayenne, spread on a piece of toast and moistened with a little of the dripping from the birds.

    3. Bread or fruit sauce is sometimes served with roast grouse, but they are equally good served simply with melted butter.

    This recipe is also available in:
    Cuisine ╗ Europe ╗ Scotland
    Dish ╗ Main Courses
    Main Ingredient ╗ Meat & Poultry ╗ Partridge
    Main Ingredient ╗ Meat & Poultry ╗ Bacon
    Main Ingredient ╗ Dairy ╗ Butter


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