Larded Grouse
Clean and wash the birds, lard the legs and breast.
Run a small skewer into the legs and through the tail. Tie firmly with twine. Rub the breast with soft butter, dredge with salt; then dredge thickly with flour. Put in a quick oven; if to be very rare, cook twenty-one minutes to twentyeight; if wished better done, thirty-five minutes. When done, place on a hot dish, on which has been spread breadsauce.