Epicures think that grouse (in fact, all game) should not be too fresh.
Do not wash them. Do not wash any kind of game or meat. If proper care
be taken in dressing them they will be quite clean, and one could easily
wash out all their blood and flavor. Put plenty of butter inside each
chicken: this is necessary to keep it moist. Roast the grouse half an
hour and longer, if liked thoroughly done; baste them constantly with
butter. When nearly done, sprinkle over a little flour and plenty of
butter to froth them. After having boiled the liver of the grouse, mince
and pound it, with a little butter, pepper, and salt, until it is like a
paste; then spread it over hot buttered toast. Serve the grouse on the
toast, surrounded with water-cresses.