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Roast Grouse with Jelly

Singe, cut the head and feet off, draw, wipe nicely and truss a fine, tender, fat grouse of two and a half pounds. Rub a good half tablespoon salt over the bird. Place it on a small roasting pan; spread a very light tablespoon melted butter over the grouse; pour into the pan one tablespoon hot water. Place the pan in a brisk oven for ten minutes, being careful to baste it with its own liquor once in a while. Open the door of the oven, turn the pan, close and roast for ten minutes again. Remove from the oven, untruss, dress the grouse on a hot dish, decorate with a little watercress around the bird, strain the gravy over it and serve with two good tablespoons currant jelly separately.