Time: 1/2 hour; if liked very thoroughly done, 35 minutes.
Sufficient: 2 for a dish.
Seasonable from the 12th of August to the beginning of December.
Ingredients
grouse
butter
a thick slice of toasted bread
Directions
Let the birds hang as long as possible; pluck and draw them
Wipe, but do not wash them, inside and out
Truss them without the head, the same as for a roast fowl
Put them down to a sharp clear fire
Keep them well basted the whole of the time they are cooking
Serve them on a buttered toast, soaked in the dripping-pan, with a little melted butter poured over them, or with bread-sauce and gravy
Many persons still continue to truss these birds with the head under the wing, but the given is now considered the most approved method. Source: The Book of Household Management by Isabella Beeton (1859)
Fowls, Roasted
