Broiled Grouse

Singe, draw and wipe three or four grouse, split them in halves through the backs without separating the parts, lay them in a dish and season with salt, pepper and one tablespoonful of sweet oil. Roll them well in it, then put them over a brisk fire and broil for seven minutes on each side. Put one tablespoonful of butter and a finely-chopped shallot in a small saucepan on a hot range, cook for one minute, add two chopped mushrooms, moisten with one tablespoonful of rich sauce, add one tablespoonful of made mustard, stir all well together, season with salt and cayenne, and cook for one minute longer. Pour the sauce on a hot dish, place the grouse over, decorate the dish with slices of broiled bacon, lemon and truffles, and serve very hot.

Fried Grouse Cutlets

Prepare three young grouse and cut them in halves lengthwise, split the drumstick and push it inside the hip; beat each half slightly, skin, roll in clarified butter and breadcrumbs, season with salt and pepper and fry for twelve or fourteen minutes over a moderate fire, turning them so as to cook both sides. Make a sauce as follows: Put a small bunch of herbs in a saucepan with the juice of two lemons and two dessertspoonfuls of finely-chopped shallots; boil for two minutes with the cover on the pan, add one teacupful of raw mushrooms cut into small squares, simmer until the liquor is reduced, then pour in one breakfast cupful of melted meat-glaze. When boiling move the stewpan from the fire and stir in five ounces of butter; when this is melted, without boiling, and the sauce well thickened, add a little vinegar, two tablespoonfuls of gherkins cut into small squares, one tablespoonful of soy and one tablespoonful of tarragon leaves chopped small. Dish the cutlets, and serve with the sauce poured over.

Larded Grouse

Clean and thoroughly wash a grouse, and lard the legs and breast, placing a skewer through the legs and tail; rub some warmed butter over the breast, then dredge it over with a little salt and plenty of flour. Place it on a bakingdish and set it in a brisk oven, and cook for from twenty to thirty minutes. Cover a hot dish with bread sauce, put the grouse on it, and sprinkle over some fried breadcrumbs. Garnish with parsley, and serve.

Grouse Pie

Singe and draw three young grouse, and remove their feet, necks and pinions; divide their bodies each into three pieces, and put them in a stewpan with the pinions and some chopped bacon; fry and put in six ounces of chopped ham (raw), a bunch of sweet herbs and parsley and a little salt and pepper. When the ham is cooked add about eighteen mushrooms cut in halves, and one tablespoonful of chopped onion; pour in two tablespoonfuls of white wine and reduce the liquor. Take the stewpan off the fire and let the contents cool. Arrange the meat in a piedish, with hard-boiled eggs cut in quarters amongst it, pour over the gravy through a conical-shaped strainer, and cover with puff paste; brush the crust over with whites of eggs, and place in a hot oven until done. Take the pie out of the oven, lift the crust, pour in a little more thickened game gravy, and serve either hot or cold.

Roasted Grouse

Pluck and singe a grouse, draw it and allow it to hang in a cool place for several days. Wipe it well inside without washing, chop off its head and truss it; place a large lump of butter inside; put it on a spit in front of a clear fire, and roast for from thirty to forty minutes, basting frequently with butter. Put the liver of the grouse into a saucepan of water with a small lump of butter, salt and pepper to taste, boil it until it is like a paste, take it out, spread it over pieces of toast on a dish, place the grouse on the top, and serve with a sauceboatful each of rich gravy and bread sauce.