Salad Of Grouse

Roast a young grouse; when cold cut it in eight pieces; put into a deep dish or salad bowl some fine white lettuce, celery, mustard, and cress, etc.; lay the grouse on it, and four hard boiled eggs cut lengthways. Put into a basin a tablespoonful of finely-chopped shallot, one of parsley, one of pounded sugar, the yolks of two raw eggs, a tea-spoonful of salt, quarter of a one of pepper, two tablespoonfuls of chili vinegar, and four of oil. Mix all well together; whip half a pint of cream, which add by degrees to the sauce, and pour over the salad; do not mix it till you help it.

How To Roast Grouse

Two brace of birds will require a pound of fresh butter to baste them; the butter should be put in a basin and allowed to melt before the fire. The birds should not be placed too near the fire at first, and should be basted soon after they are put down, and this should be continued without intermission till they are ready to serve. If you wish to serve them English fashion with a gravy, you must make it from grouse, as all meat gravy would spoil this bird; while they are roasting thin slices of crisp toast should be placed to receive the drippings, and a piece placed under each bird when served. In the Scotch fashion make some toast like buttered toast, crisp it before the fire, place it under the birds, and serve with thin melted butter. All should be very hot.