Grouse (Lagopus Scoticus), from the Scotch moors, have flesh of a grey colour, with an excellent aromatic flavour; but they require to be drawn as soon as killed, or they would soon become tainted; they should be hung long to make them tender, and then always roasted. Sauerkraut (the pickled cabbage) goes well with them, if stewed with butter, and a little wine, in standard broth. "I think," said a wise and gracious hostess "Grouse is a dinner." As an accompaniment nothing can equal French beans, which nature supplies precisely at the right time. The liver of grouse when cooked separately, pounded with butter, salt, and cayenne pepper, is, if spread upon toast, to be much commended. Soyer liked to eat grouse absolutely by themselves, with nothing but a crust of bread. Watercress suits for an adjunct, as with most roasted birds. From twenty to thirty minutes should be the time allowed for roasting a young grouse: but there should be nothing red, or soignant about the bird when carved; if possible it should be taken from the fire promptly after the last likelihood of such a trace has disappeared.

As commendable aids to the digestion of all game, a prune salad, and freshly expressed orange juice, are of service to the invalid; likewise a sauce made with equal parts of orange and lemon juice, with brown sugar added thereto in sufficient quantity. Sir Henry Thompson has told of a wild duck roasted and served without sauce. The bird was served over a spirit lamp, and after some long slices had been carved from the breast, the remains of the bird were put into a nickel-silvered press, when a few turns of the lever brought forth "a quantity of hot, rich, red juice to make a most exquisite sauce".