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GROUSE (a l'Ecossaise)

When the birds are plucked and drawn, put three ounces of butter inside each, but not in the crop; put them down to a clear fire, and baste plentifully. Lay a slice of toast in the pan under them a few minutes before taking the birds from the fire. Parboil the liver, pound it in a mortar, with a little butter, salt, and cayenne, and spread it on the toast instead of butter only. Time, about half an hour to roast the grouse. Probable cost, variable. Sufficient, a brace for five or six persons.