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Larded Grouse

Grouse are rather dry birds and need to be larded to be palatable. Clean, rinse and wipe thoroughly. On each bird lay thin slices of bacon, covering the bird entirely and keeping in place with crossings of soft twine. Place in a roastingpan and pour over them boiling water, sufficient to use for basting the birds while cooking. When done, remove the strips of bacon, brush the birds with olive oil or melted butter, dredge with flour and place in the oven again until a rich brown. The liquor in the pan may be thickened, seasoned, and used as gravy, adding a small glass of claret or Madeira wine. Arrange the birds on a platter and garnish with rings of sautéd green peppers and the strips of bacon used to cover the birds while roasting.