Grouse are the most favourite birds in this country, and certainly the
most welcome; they make their first appearance on the 12th of August, a
time when most delicate palates are fatigued with domestic volatile
productions, at that period they are very properly used for roasts only;
but when more plentiful they are very excellent dressed in the manners I
have here described, though seldom or ever used for removes; I have, for
the sake of variety which is said to be charming, given a few new
methods. Pick, draw, and truss four grouse, make a stuffing like for the
pheasants (No. 544), using the liver of the grouse, stuff and place them
on the spit, surrounded with fat bacon and sprigs of heather, moistened
with a glass of whiskey, tie them up in paper and roast three quarters
of an hour, dress on a dish in the form of a cross, and have ready the
following sauce: put a quart of good melted butter in a stewpan on the
fire, and just as it begins to boil, add a quarter of a pound of butter;
stir the sauce till the butter is melted, season rather high, and pour
over your birds; (the sauce must be rather thick, but not too thick;)
under each bird place a piece of toasted bread well glazed; serve very
hot.