Roast a grouse, and separate all the flesh from the bones, make a sauce
with the bones as directed in the next; pound the flesh well in a
mortar, put it into a stewpan; then add the sauce, boil altogether five
minutes, then rub it through a tammie, and serve where directed.
Any description of game, or the remains of some from a previous dinner,
may be used for the above purpose; the purée requires to be as thick as
bechamel sauce (No. 7).