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Roasted Grouse

Pluck and singe a grouse, draw it and allow it to hang in a cool place for several days. Wipe it well inside without washing, chop off its head and truss it; place a large lump of butter inside; put it on a spit in front of a clear fire, and roast for from thirty to forty minutes, basting frequently with butter. Put the liver of the grouse into a saucepan of water with a small lump of butter, salt and pepper to taste, boil it until it is like a paste, take it out, spread it over pieces of toast on a dish, place the grouse on the top, and serve with a sauceboatful each of rich gravy and bread sauce.