THE COOKERY OF THE GROUSE 



I HAVE always regretted (but never so much as 

 since I undertook the duty of these chapters) that I 

 did not preserve a French book on game and its 

 cookery which passed through my hands some years 

 ago. The author frankly admitted that grouse do not 

 live in France, though black-game of course are found 

 there. But he wished to be complete, and moreover, 

 as he very justly observed, some of his French readers 

 might have one or more brace of grouse sent him by 

 an English friend, and then what was he to do ? So 

 he gave with great pride what he was pleased to call 

 a receipt for ' Grouse a la Dundy.' Dundy, I remem- 

 ber, he defined as being not only the gamiest, la plus 

 gi/wyeuse, city of Scotland, but also renowned for every 

 variety of refinement of taste and luxury superior in 

 short to Peebles itself. And the way that they cooked 

 grouse in Dundy was but that is exactly what I have 

 forgotten. To the best of my memory it was like' 



