Broiled Grouse
Take a well hung bird, prepared as for roasting, cut off the pinions and legs and tuck the thighs inside the body. Split it down the back, press flat, season with red pepper, and salt, and brush over with clarified butter. Set the bird on a gridiron over a clear fire and broil without smoking until properly cooked. Brush over with glaze, set on a hot dish and garnish with potato ribbons. Mix a teaspoonful of anchovy sauce with one ounce of fresh butter and set it on the hot dish under the grouse. Squeeze a little lemon over first before sending to table.