an, a little
parsley, some breadcrumbs, and little pieces of butter. Salamander over
and serve hot.

Grouse a l'Ecossaise.

Take a brace of grouse; put three ounces of good dripping or butter
inside each, but not in the crop. Put them down to roast, and baste till
cooked. Have a slice of toast in the pan under them just before they are
cooked. Parboil the liver, pound with butter, salt, and cayenne, and
spread it on the toast.

Grouse a la Financiere.

Take a brace of grouse; boil the livers for a few minutes, and pound
them in a mortar with three ounces of butter, a little salt, pepper, a
grate of nutmeg, one tablespoonful of breadcrumbs, and three or four
mushrooms. Stuff the grouse with this, truss and roast them, and baste
plentifully. Take some sauce espagnole, add a few mushrooms and a dust
of cayenne. Let all boil up together and serve with the grouse.

Friantine of Grouse.

Cut with two cutters, one larger than the other, twelve thin flat pieces
of pastry, put on the centre of the largest a tablespoonful of quenelle
meat and spread it out; in the centre of this put a tablespoonful of the
breast of a grouse, cut up with two ounces of lean ham. Mix well and put
it into a stewpan with three-quarters of a pint of white cream sauce.
Warm up and let it get cold. Cover this with the smaller sized pieces of
pastry, having wetted the inside of each with yolk of egg to make them
adhere to the lowest pastry, press down tightly with the smallest
cutters, and cut the bottom pastry to the size of the smaller cutter.
Egg and breadcrumb. Arrange them in a frying basket and fry in boiling
lard a nice brown. Serve garnished with fried parsley.

Grouse Kromesquis.

Take the remains of cold grouse and mince it very fine. Mix with it a
couple of tablespoonfuls of grated ham or tongue. Divide into small
sausage shapes, dip each in batter, fry a pale golden colour and serve
very hot, garnished with crisped parsley.

Grouse Marinaded.

German Recipe.

Hang the birds as long as possible, then pluck and draw them and wipe
their insides with a soft cloth. Mince an onion; take about a dozen
peppercorns, twenty juniper berries, three bayleaves, and put these into
a gill of vinegar. Let the grouse soak in this for three days, turning
them two or three times daily, and pouring the marinade over them. Stuff
the birds with turkey forcemeat and lard the breasts. Place them in
front of a clear fire, baste constantly, and