Draw and clean a grouse, remove the feathers and the tough skin of the
breast. Lard the breast and legs. Truss it, and lay fat salt pork on the
breast. Dredge it with salt and flour, put it into the roasting-pan
with scraps of fat salt pork. Roast it for twenty or twenty-five minutes
in an insulated oven heated as for wild duck. Remove the strings or
skewers, sprinkle it with browned breadcrumbs, and garnish it with
parsley.