Sauce for Roast Grouse

Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Mrs. Lily Macleod’s Recipe

Ingredients

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

Method

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