Grouse, Prairie Hens or Ptarmigan, Broiled

There are two ways of preparing these birds for broiling; the first, or the one most generally employed is to cut off the feet at the first joint, also the neck, leaving the throat skin on as long as possible; split the grouse lengthwise through the back to open it entirely; remove the breastbones, flatten lightly and season with salt; dip them in oil and broil over a moderate fire, then dress on toast with clear gravy (No. 404).

Another Way is after the grouse is picked, drawn and singed, truss with the legs thrust inside, and cut them lengthwise in two, beat lightly, pare neatly, season and dip in melted butter, then in bread-crumbs and broil in a double broiler on a moderate fire, turning them when well done on one side; dressed grouse can be cooked in either of these ways, being careful not to have the broiler too tight, and when dressed they may be covered with maitre d'hotel butter (No. 581) or else have a cold tartar sauce (No. 631) served separately.