GROUSE, Roast.
Ingredients.—Grouse, butter, a thick slice of toasted bread. Mode.—Let the birds hang as long as possible; pluck and draw them; wipe, but do not wash them, inside and out, and truss them without the head, the same as for a roast fowl. Many persons still continue to truss them with the head under the wing, but the former is now considered the most approved method. Put them down to a sharp clear fire; keep them well basted the whole of the time they are cooking, and serve them on a buttered toast, soaked in the dripping-pan, with a little melted butter poured over them, or with bread-sauce and gravy. Time.—½ hour; if liked very thoroughly done, 35 minutes. Average cost, 2s. to 2s. 6d. the brace; but seldom bought. Sufficient.—2 for a dish. Seasonable from the 12th of August to the beginning of December.