Singe, draw,and wipe nicely two fat grouse. Split them in two through the back without separating the parts ; lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well ; then put them to broil on a brisk fire for seven minutes on each side. Prepare a hot dish with six small toasts, arrange the grouse over, spread a gill of maitre d'hotel butter (No. 145) on top, and garnish with six thin slices of broiled bacon (No. 754), then serve.