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The Scots may have learned from the French the method of putting inside the bird before it is roasted a lump of butter, worked with salt, pepper and sometimes a little lemon juice; it is certainly a great improvement and keeps the bird moist.
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| What You Need: |
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Grouse
Salt and pepper
Bacon
Butter
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| How To Cook: |
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1. The birds are then seasoned with salt and pepper and may be wrapped in fat bacon, which is removed a little before serving, so that the breast may brown, or the bacon maybe dispensed with, provided the birds are constantly basted with butter.
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2. The livers are boiled, then pounded, in a mortar with a little butter, seasoned with salt and cayenne, spread on a piece of toast and moistened with a little of the dripping from the birds.
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3. Bread or fruit sauce is sometimes served with roast grouse, but they are equally good served simply with melted butter.
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