Breast Or Grouse Saute Chasseur

Remove breasts from pair of grouse and saute in butter. When partially cooked, season with salt and pepper. Break carcasses in pieces, cover with cold water, add carrot, celery, onion, parsley and bay leaf and cook until stock is reduced to three-fourths cup. Arrange grouse on a serving dish, and pour around a sauce made of 3 tablespoons butter, 4 1/2 tablespoons flour, stock made from grouse, and 3/4 cup stewed and strained tomatoes. Season with salt, cayenne and lemon juice, and add 1 teaspoon finely chopped parsley and 1/2 cup canned mushrooms, cut in slices. - Mrs. Joseph King, Kenilworth, 111.

Broiled Grouse

Cut the grouse in halves through the breast and back, season and dip in oil, or melted butter, and then in bread crumbs, and broil in a double broiler over a moderate fire, turning when well done on the flesh side. When done spread with maitre d'hotel butter. - Mrs. Frank Mullins, Franklin, 111.

Larded Grouse

Clean, remove pinions, and if it be tough, the skin covering breast. Lard breast and insert 2 lar-doons in each leg. Truss and place on trivet in small, shallow pan; rub with salt, brush over with melted butter, dredge with flour and surround with trimmings of fat salt pork. Bake 20 to 25 minutes in a hot oven, basting three times. Arrange on platter, remove string and skewers, pour around bread sauce, and sprinkle bird and sauce with coarse brown bread: crumbs. Garnish with parsley. - Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111.

Variation I

Clean, rinse out well with soda and water, then with pure water; wipe inside and out, and cover with thin slices of corned ham - more fat than lean. Bind carcass with soft twine or narrow tape, pour a cup of boiling water over them and roast 40 minutes, basting with the gravy in the pan three times. Take off the bacon, wash the birds with butter, dredge with flour and brown while you make the gravy. Thicken this with browned flour, add the juice of half a lemon, boil up, pour in a small glass of claret, and serve. Garnish with the halved or whole olives. - Mabel Sturtevant, 105 S.. Dearborn St., Chicago, 111.

Variation II

Truss as chicken, put a piece of butter inside each bird, and roast in a hot oven from 20 to 30 minutes, basting frequently with melted butter, or fat from' salt pork. When about cooked - dark-meated game is served rare - season with salt and dredge with flour. Serve on moistened toast, spread with the liver cooked, mashed fine, and seasoned with butter, salt, and pepper, and a few drops of lemon juice. Serve with apple sauce. bread sauce or clear gravy may be served in a dish apart. If bread sauce accompany the roast, sprinkle the bird with bread crumbs, browned in butter. - Mrs. Elizabeth Marrs, 55 E. 36th St., Chicago, 111.