Roast grouse
Here again we have dry birds. Clean, rinse out well with soda and water, then with pure water; wipe inside and out, and cover with thin slices of corned ham—more fat than lean. Bind criss-cross with soft twine or narrow tape, pour a cup of boiling water over them, and roast forty minutes, basting with the gravy in the pan three times. Take off the bacon, wash the birds with butter, dredge with flour and brown while you make the gravy.
Thicken this with browned flour, add the juice of half a lemon, boil up, pour in a small glass of claret and serve. Garnish with the ham and whole olives.