section contains a selection of traditional recipes for grouse. All
recipes, unless noted otherwise, are genuine Kentucky and Southern recipes
over 100 years old. They would have been familiar to the early residents
of Old Louisville
carefully not to tear the skin, draw and wipe, but do not wash it. Cut off head
and truss like fowls. Larding improves them or can fasten thin slices of fat
pork over the breast or put 2 tablespoons of butter in each bird; either way is
good. Baste every 5 minutes, parboil the liver and pound to a paste with butter,
cayenne pepper and salt. Toast thin slices of bread, remove the crust and spread with this paste about 10 minutes before serving; place on
the birds. Serve with a rich brown gravy.
prepared similarly to the domesticated ones, except they should be seasoned more
highly. They are nice stuffed with chestnuts.
in half, wash thoroughly, rub well with salad oil and salt, brown delicately,
then set on back of range to steam. Add I cup of brown stock to pan. Let it
simmer a while, then pour on birds. Serve with French peas.
grouse as for roasting, season highly, add 1 dessertspoon of butter for each
bird and dot with the butter. Allow 1 wine glass of claret for 1 pair of grouse.
Tie two folds of buttered paper over. Bake 1 hour in moderate oven. Pack 1 pair
of grouse in china pot, cover with clarified butter, keep in a cool place;
repeat for breakfast or lunch.
The Kentucky Receipt Book, 1903
General notes and index for poultry
Book - Home Page
Candy, Sweets and Treats
Louisville Guide Home Page
Louisville National Historic District
Old Louisville Business Directory,
Pictures, Vintage Post Card Views,
Calendar of Events,
Corner, St James Court,
Court, St. James Art Show,
Louisville Places, Our Lost Landmarks,
Old Louisville, the Way it Was,
(there are now over 1300 web
pages on OldLouisville.com)
here for a comprehensive search of all 2800+ web pages on this