Required : The grouse or partridge. A little butter or dripping.

Truss the bird in the usual way, then brush it well all over with melted butter or good dripping. Put it in a bag, having first brushed it over with butter or dripping. Fold the edges of the bag over two or more times, securing them with paper clips. Put the bag on a grid in the oven, and cook the bird from fifteen to twenty minutes, according to the age of the bird.