Roast Grouse Recipe

Instructions

1. Pluck the birds delicately, being careful not to tear the skin.
2. Draw them, and wipe with a soft cloth, but do not wash them.
3. Cut off the heads, and truss them like fowls.
4. Put them into a hot oven, and baste them almost unceasingly.
5. About ten minutes before they are taken up, butter a slice of toast, half an inch thick, lay it in the pan under them, and serve the bird upon this.
6. Send brown sauce and bread sauce to table with them, and browned bread crumbs on a dish.
7. The gravy should be slightly flavored, or it will overpower that of the bird.
8. Time, about half an hour.
9. Sufficient, a brace for four or five persons.