Special Roast Grouse

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 grouse (for 1 or 2 people)
  • salt and pepper
  • flour
  • strips of

Method

Rub the bird all over with salt, pepper and a very little flour. Wrap a rasher of bacon round the breast. Put a sprig of thyme and a lump of butter inside the bird and set it on a large thin piece of toast. Spread 2 oz