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Grouse, Roast

Pluck the birds delicately, being careful not to tear the skin. Draw them, and wipe with a soft cloth, but do not wash them. Cut off the heads, and truss them like fowls. Put them down to a clear fire, and baste them almost unceasingly. About ten minutes before they are taken up, butter a slice of toast, half an inch thick, lay it in the pan under them, and serve the bird upon this. Send brown sauce and bread sauce to table with them, and browned bread-crumbs on a dish (see CRUMBS, FRIED BREAD). The gravy should be lightly flavoured or it will overpower that of the bird. Time, about half an hour. Probable cost, uncertain. Sufficient, a brace for four or five persons.