Braised Grouse.
Clean thoroughly, washing out the inside in soda and water, and then rinsing and wiping. Truss, but do not stuff the birds; tie them in shape. Cover the bottom of a saucepan with slices of fat salt pork; lay the grouse upon these; sprinkle minced onion and parsley over them with pepper, salt, and a little sugar. Cover with more pork, and pour in a large cupful of soup-stock, or other broth. If you cannot spare this, put butter and water, although it is not so good. Cover very closely; simmer one hour; turn the birds, and cook—always covered—until tender. Dish the grouse; strain the gravy; thicken with browned flour; boil up, and pour into a boat. Partridges, wild pigeons, and tough chickens may be cooked in this way—also ducks.