A Window into America's Past
Old Louisville
Recipe Book

This 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



Pluck 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.

Wild Grouse.

Is prepared similarly to the domesticated ones, except they should be seasoned more highly. They are nice stuffed with chestnuts.

Smothered Grouse.

Split 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.

Potted Grouse.

Prepare 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.

Source: The Kentucky Receipt Book, 1903


General notes and index for poultry


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