And this is the way the grouse were cooked: After the feet, necks, and
pinions had been removed their bodies were divided into three pieces
and put in a stewpan with the pinions and a little chopped bacon;
after frying a bit some salt and pepper were introduced. Then were
added two tablespoonfuls of white wine for each bird; then the birds
were taken off and cooled; after which they were arranged with the
wine in a pie dish with hard-boiled eggs cut in quarters amongst them,
covered with the best pastry crust that the landlady knew how to make,
and it was pretty good, really. In fact the dish turned out a great
success, as the result of a good many conferences between the donator
of the birds and the cook. The Professor had bought, the day before,
the latest and best thing in the way of a cookery book, and after
carefully reading it had come to the conclusion that this recipe for
cooking grouse would be more easily mastered by the landlady than any
other. The beauty of a grouse pie, too, as everybody knows, lies in
its being just as good cold as it is hot.