Two small grouse will be quite sufficient for a flanc; they are dressed
in any of the ways as described for pheasants, but though dressed in the
same manner, they might be served in a large dinner, where pheasants
were dressed the same, as the flavour of the two would be very
different, the grouse being so much wilder would give a different
flavour to the garniture and sauces. For grouse à la Rob Roy (see
Removes, No 548).