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Roasted Grouse

Clean the grouse the same as chicken; put a small piece of butter inside each bird and truss into shape. Roast in a hot oven twentyfive or thirty minutes, basting frequently with melted butter. Boil the liver until tender; mash it to a paste with butter and seasoning; spread over thin slices of buttered toast moistened with juice from the pan, and lay the grouse on these slices.