Take a brace of grouse and truss and stuff them. Place one-fourth pound of butter or good dripping into a fryingpan and fry in it while it is quite hot, first one grouse and then the other, turning them so as to brown them all over. In the meantime have one-half pint of good gravy heating in a small saucepan. When both birds are browned put them in a large saucepan, pour the hot gravy over, place the lid on tight and let them stew very gently for an hour until they are tender; then put them on a hot dish and cover, to keep the heat and flavor in. Let the gravy cool a little, skim off the fat that rises and strain it. Put it over the fire again, stir in enough brown flour to thicken, and boil hard for five minutes; skim again, place the birds back in the gravy and let them get quite hot, but do not let the gravy boil after they are put in. Place them on a hot dish, pour a little of the gravy over, and serve the balance in a small tureen. Green peas and currant jelly may also be served separate.