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GROUSE (a la Financiere)

Boil the livers of the grouse for ten minutes, and pound them in a mortar, with three ounces of butter, a shallot, finely minced, half a salt-spoonful of salt, and the same of pepper, two or three grates of nutmeg, one table-spoonful of bread-crumbs, and four mushrooms. Stuff the grouse with this forcemeat, truss and roast, and baste them liberally. Put half a pint of good brown sauce (see GRAVY ESPAGNOLE) into a stewpan. Add a quarter of a pint of stewed mushrooms, and a pinch of cayenne. Let all boil up together, and serve with the game. Time to roast the grouse, from twenty to thirty minutes. Probable cost, variable, from 2s. 6d. to 6s. 6d. the brace. Sufficient for four or five persons.