Mrs. Beeton's All About Cookery

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Grouse, To Carve

Pour the gruel in a tumbler, and serve.
Pour the gruel in a tumbler, and serve.

Grouse may be carved in the way first described in carving partridge. The backbone of the GROUSE READY FOR COOKING. large for the passage of the hand, are drawn as fowls.

laid round. Tarragon or chervil-leaves are
laid round. Tarragon or chervil-leaves are
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