| How To Cook: |
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1. Stuff the grouse with the grapes, from which the stones have been removed.
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2. Put slices of butter on each bird and season with salt and pepper.
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3. Roast the grouse in a moderately hot oven (425°F) for 15 minutes, then add the stock and cover with a lid.
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4. Cook for a further 20 minutes, or until the birds are cooked.
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5. Dish them on the pieces of toast, add the wine to the gravy, heat for a few minutes and pour over the grouse.
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6. Garnish with watercress.
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