Under this heading comes the "spruce", "ruffled", pintail", moor fowl", "capercailzie", prairie chicken", "ptarmigan", etc.

Stuffed Grouse, Mushroom Sauce

The bird singed, drawn and washed, filled with a stuffing made from the liver, minced onions and mushrooms, breadcrumbs, butter, salt and pepper, strips of bacon tied over the breast, roasted; served with mushroom sauce flavored with sherry wine.

Glazed Grouse, Sauce Trianon

The birds trussed and roasted plain, taken up, quartered, skin removed, dipped into a game glaze; served on a fancy crouton with sauce Trianon poured around.

Scotch Style Roast Grouse

The birds trussed and roasted plain, taken up, cut in quarters, served on toast with Bigarade sauce poured over, and garnished with slices of oranges.

Salmis Of Grouse

The birds trussed and roasted plain, taken up and cut into quarters, placed in a sautoir, moistened with game sauce, fetched to the simmer, flavored with sherry wine; served with sauce over, garnished with fancy croutons, the top of the bird sprinkled with grated orange r nd and minced truffles.

Hunters Style Roast Grouse

The bird trussed and roasted plain, taken up and cut into quarters; served on toast with sauce poured over, made of 2 parts of Espagnole and 1 part tomato sauces, seasoned with minced fried shallots, lemon juice, minced mushrooms and chopped parsley.

Stewed Grouse With Green Peas

Stuff and truss young birds, roll them in butter, quickly brown them in a very hot oven, take out and place in a deep sautoir, moisten with game sauce, put on the sautoir lid, lei stew slowly till tender, take up and cut into portions, keeping them hot in a little sauce, the sauce they were stewed in then strained and skimmed, seasoned with sherry wine; served poured over the bird, garnished with green peas sautee.

Braised Grouse With Glazed Carrots

Truss the birds, arrange in a braziere with slices of bacon, celery, onion stuck with cloves, bay leaves, slices of carrot and turnip, a bunch of sweet herbs and parsley, moisten with game gravy, slices of bacon placed on the birds and on the bacon a sheet of buttered paper, lid then put on, the birds braised till done and glazy, taken up, cut into portions, the braise strained and skimmed, then mixed with a rich brown sauce flavored with port wine; served with the sauce poured over and garnished with balls of sauteed and glazed carrots.

Roast Grouse, Bread Sauce

The breasts of the bird larded with seasoned strips of fat pork, trussed, seasoned with salt and pepper; rolled in melted butter, then in flour, roasted and basted till done; served with bread sauce at sides.

Stuffed Fillets Of Grouse With Quenelles

Young birds trussed and roasted plain, taken up and filleted, the fillets spread with game forcemeat, arranged on a baking sheet, moistened and heated with game sauce; when to be served, dipped in a game glaze; served on a fancy crouton with game sauce and garnished with small game quenelles.

Broiled Grouse With Bacon

Young birds singed, split down the back, the back and breastbone removed, thigh bone snapped, laid for half an hour in olive oil, seasoned with salt and pepper, broiled till done; served on toast with strips of broiled bacon, Maitre d'H6tel butter, garnished with Julienne potatoes.

Grouse Cutlets Bread-crumbed

Young birds singed, trussed and roasted, taken up and jointed, skin removed, dipped into a thick cooling rich game sauce, then in sifted breadcrumbs, (not cracker dust) then breaded, and arranged on a baking sheet, sprinkled with melted butter, placed in oven, basted and browned; served garnished with Duchesse potatoes.