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Scotch Grouse A L'anglaise, Wild Rice, Bread Sauce, Glaced Marrons, Currant Jelly

Normalized frequency per year

Appears in 1 menu:

Price
Low: - → High: -

Date appearing
Earliest: 1954 → Latest: 1954

Placement map: where this dish appears on the page.

More information on
“Scotch Grouse a l'Anglaise, Wild Rice, Bread Sauce, Glaced Marrons, Currant Jelly”: