Singe, draw, wipe and truss two grouse, season with salt, put a few small pieces of butter over them, place them in a roastingpan in a brisk oven, and cook for eight or ten minutes. Untruss and cut away the wings, legs and breasts. Place one ounce of butter in a saucepan with about one-half a carrot cut into small pieces, half an onion cut the same, two bay leaves, a sprig of thyme, and six whole peppers, and fry to a golden color, which will take about five or six minutes. Hash the bodies of the two grouse and add them to the other ingredients. Moisten with one pint of Spanish sauce, one-half breakfast cupful of mushroom liquor, one-half wineglassful of sherry, and the zest of a lemon, season with salt, pepper and nutmeg, and cook for twenty minutes. Then put the wings, legs and breasts into a separate saucepan and strain the sauce over, adding two minced truffles and six minced mushrooms. Cook for three minutes longer, dress them on a hot dish, and serve with croutons of fried bread for a garnish.