These birds are real grouse, the plumage of which has been affected by climate, and the flavour by food. Treat them as ordinary grouse. They will bear a great deal of keeping. Those that have fed on young mountain firs have a taste of turpentine, and are worthless. Those that have fed on the open plains are nearly equal to English grouse. A delicate scent will detect the turpentine smell. I have bought Norwegian grouse for eightpence each equal to English grouse, but buying them is rather a lottery.

Roast Grouse

Pluck and draw the bird, but do not wash or damp the inside. Truss like a fowl. Roast or bake in the oven; when half done place a piece of buttered toast under the bird. Baste as much as possible. Time: from twenty-five minutes to thirty minutes. Serve with it bread sauce, (See Bread Sauce), fried bread crumbs (see No. 7), and good gravy (see Gravy), not spoilt by being flavoured.

Salmi Of Grouse

The remains of the grouse can be warmed up in brown gravy, and a table-spoonful of sherry added; also some fried bread, and a few olives.