Roast Grouse

Ingredients

• Grouse
• butter
• a thick slice of toasted bread

Instructions

1. Let the birds hang as long as possible; pluck and draw them; wipe, but do not wash them, inside and out, and truss them without the head, the same as for a roast fowl.
2. Many persons still continue to truss them with the head under the wing, but the former is now considered the most approved method.
3. Put them down to a sharp clear fire;
4. keep them well basted the whole of the time they are cooking, and serve them on a buttered toast, soaked in the dripping-pan, with a little melted butter poured over them, or with bread-sauce and gravy.--See coloured plate, L1.