Poultry a la mode. rg^ 



cloth. Mince an onion ; take about a dozen pep- 

 percorns, 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 serve with slices of 

 lemon round the dish. 



Grouse au Natural. 



Grouse should be wiped inside, but never 

 washed. Have a brisk fire, and when the bird is 

 trussed, place it before a brisk fire, and before it 

 is taken down the breast should be basted with 

 a little butter, and frothed and browned before it 

 is sent up. A good sized grouse requires nearly 

 three-quarters of an hour to cook it. Serve fried 

 breadcrumbs and bread sauce with grouse. 



Grouse Pie. 



Take two or three grouse, cut off the wings 

 and legs, and tuck the drumsticks in through a slit 

 in the thigh ; singe the birds ; split them in halves ; 

 season them with pepper and salt. Place some 

 pieces of very tender beefsteak at the bottom of a 

 pie dish, add chopped mushrooms, parsley, shalot, 

 and two teaspoonfuls of chutnee sauce, and sprinkle 

 over the steak. Place the halves of the grouse 

 neatly on the top ; add a little more seasoning ; 

 moisten with sufficient gravy made from the necks, 

 legs, and wings. Cover with puff paste, and bake 

 for about an hour and a half 



