Ingredients

  • 3–4 hazel grouse
  • glasses rusks, or 24 purchased rusks
  • 4 spoons butter
  • juice of 1 lemon
  • lb pork fat

Method

Clean 3–4 hazel grouse and stuff with finely ground rusks mixed with lemon juice and butter. Sew up the birds, surround with thin slices of pork fat, and wrap in paper greased with 1 spoon butter. Cook the grouse on a spit, basting with butter.

Pour any leftover fat into a glazed bowl, as usual, and give it to the servants for their kasha, potatoes, etc.

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