1 grouse.
1 small onion.
2 tablespoonfuls of soft butter.
1 ounce of fat salt pork.
Salt, pepper, flour.
Cut off the neck and wings close to the body. Cut off the feet in the joints, or just below; see that all the feathers are removed; then draw the bird and wash quickly in cold water. Peel the onion and cut it into four parts. Put these into the body of the bird and then truss it. Season with salt and pepper. Rub the butter over the breast and legs of the grouse, then dredge thickly with flour. Have the pork cut in thin slices and lay it over the breast, fastening it with small skewers or wooden toothpicks. Rest the grouse on its back on a tin plate and place it in a hot oven. Cook for half an hour, having the oven quite hot the first fifteen minutes, and then reducing the heat. When the bird is done, remove the skewers. Pour half a pint of bread sauce on a hot dish, and place the bird on this, breast up. Sprinkle fried crumbs over the bird and sauce, and garnish with a few sprays of parsley.
Roast Partridge.
Prepare and serve the same as grouse; but as it is white meat it must be well done. Cook it for forty-five minutes, and baste it every ten minutes with a gill of hot stock or water, in which have been melted two tablespoonfuls of butter.
Roast Ptarmigan.
Cook and serve this exactly the same as grouse, except that it should be cooked but twenty minutes, being smaller than grouse.