serve with slices of lemon
round the dish.

Grouse au Naturel.

Grouse should be wiped inside, but never washed. Have a brisk fire, and
when the bird is trussed, place it before a brisk fire, and before it is
taken down the breast should be basted with a little butter, and frothed
and browned before it is sent up. A good sized grouse requires nearly
three-quarters of an hour to cook it. Serve fried breadcrumbs and bread
sauce with grouse.

Grouse Pie.

Take two or three grouse, cut off the wings and legs, and tuck the
drumsticks in through a slit in the thigh; singe the birds; split them
in halves; season them with pepper and salt. Place some pieces of very
tender beefsteak at the bottom of a pie dish, add chopped mushrooms,
parsley, shalot, and two teaspoonfuls of chutnee sauce, and sprinkle
over the steak. Place the halves of the grouse neatly on the top; add a
little more seasoning; moisten with sufficient gravy made from the
necks, legs, and wings. Cover with puff paste, and bake for about an
hour and a half.

Pressed Grouse.

Boil a brace of grouse till very tender; season, and then take away all
the meat and pull it out very fine, removing all skin. Add to the liquor
in which they were boiled a tablespoonful of gelatine for each three
pounds of grouse, and keep stirring it in the boiling liquor till it is
quite dissolved; place the grouse in a deep tin basin, and pour the
liquor over it whilst hot; stir it well, so that the meat may become
thoroughly saturated with the liquor, then turn a plate over it, put on
a heavy weight, let it get cold, and turn out. It may be made ornamental
by boiling eggs hard, halving them, and putting the flat side on the
basin or mould in which the grouse has to be pressed.

Grouse Salad.

Cut up a brace of cold grouse, and let them marinade in two
tablespoonfuls of salad oil and the juice of a lemon, with a little salt
and pepper, and let them remain in this for three hours. Pound the yolk
of a hard-boiled egg very smooth, and mix it well with the yolk of a raw
egg, a teaspoonful of salt, a little pepper, a dust of cayenne, and half
a teaspoonful of finely-chopped onion, pouring in gradually drop by drop
some fine salad oil; stir constantly, and, as it thickens, add a little
tarragon vinegar, then add more oil and vinegar till there is enough
sauce. Put some shred lettuce on a dish, place some marinaded grouse on
it, pour the dressing over, and garnish with fillets