Sauce for Roast Grouse

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

  • About

Mrs. Lily Macleod’s Recipe


  • Sediment from roasting-tin
  • brandy
  • thin cream
  • salt


Strain away the fat from the roasting-tin, but leave the sediment. Pour half a wineglass of brandy (for two birds) into the tin and set it alight. When the flame has died, pour in half a pint of thin cream. Add a pinch