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Grouse, Salmi Of

Pick and draw a brace of grouse. Roast them for twenty minutes before a clear fire. Take them up, and, when cold, carve them into neat joints. Take off the skin and trimmings, chop them small, and put them into a saucepan with a bay-leaf, a small sprig of thyme, a sliced shallot, and one table-spoonful of salad-oil. Fry until lightly browned, then add half a pint of brown sauce, and simmer gently for a quarter of an hour. Strain the gravy, skim off the fat, and add a dessert-spoonful of lemon-juice, a little salt and cayenne, and a glass of sherry. Put in the grouse, and let them remain until quite hot, but on no account let them boil. Put the birds in the centre of a hot dish, boil up the gravy, pour it round them, and garnish with fried sippets. Probable cost, 8d., exclusive of the grouse and wine. Sufficient for six or seven persons.