Roast Grouse with Bacon Rolls from The Times Cookery Book by Katie Stewart
Place a nut of butter inside each trussed bird. Reserve the grouse livers and place the remaining butter in the roasting tin. Cover the breasts of the birds with the streaky bacon rashers and place...
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Cooking tools:
- Roasting pan
- Oven
Ingredients
- watercress
- 4 rashers back bacon
- flour
- 2 grouse
- 4 rashers streaky bacon
- 1 oz (25 g) butter
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