Cut neatly into joints a pair of underdone grouse and divide the breasts into two pieces each. Put a cupful of good stock or consomme in a saucepan, season well, add a minced onion, a chopped carrot, and a stalk of celery, with a little minced parsley, and cook slowly one hour. Rub through a colander, stir in a tablespoonful of brown roux, bring to a boil, and put in the grouse. After this it must not boil, but set it in a saucepan of boiling water just where it will keep at the scalding-point for half an hour. At the last put in half a cupful of mushrooms, heated in their own liquor, and serve.

If you have preserved the giblets of the grouse, mince them fine, work them to a paste with butter, season with salt and pepper, and spread them on buttered toast upon the dish intended for the salmi before it goes in. The toast will absorb the gravy and be delicious.