Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Grouse Cutlets

Take a brace of young grouse, split them in halves, remove the wing bones, and tuck the legs inside. Season them with pepper and salt, and fry them in a little hot butter till brightly browned on both sides. Dredge a little flour into the butter; add gradually a quarter of a pint of gravy Espagnole (see GRAVY ESPAGNOLE), season rather highly with salt and cayenne, simmer for ten minutes, and serve with gravy poured over the grouse. Time, fry till brown. Probable cost of grouse, variable, from 2s. 6d. to 6s. 6d. per brace. Sufficient, a brace of birds for four or five persons.

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