(In season August to December) Required: One grouse.

A teacupful each of coarsely chopped carrot, turnip, and onion. A bunch of parsley and herbs.

One pint of brown stock.

Two ounces of butter or good dripping.

Two ounces of ham or bacon.

One ounce of flour. Two teaspoon-fuls of red-currant jelly. A glass of port wine. Half an ounce of glaze.

Half roast the grouse, then remove the string and skewers, if any, and cut it in half, through the back and breast bones. Melt half the butter in a saucepan, put in the ham and chopped vegetables, and fry them until they are slightly coloured. Next lay the halves of the bird on the vegetables, pour in enough stock just to cover the latter. Lay a piece of greased paper over the top. Cover the pan tightly, and let its contents braise very gently for about three-quarters of an hour, more or less according to the age of the bird. When the bird is cooked and tender, lift it on to a dish and keep it hot; boil the stock with the lid off the pan until it is reduced to about half, then strain it.

Melt the rest of the butter in a clean pan, add the flour and brown it carefully; pour in the stock gradually, stirring it until it boils. Then skim it well and add half the glaze, the jelly, wine, and salt and pepper to taste.

Put a neat slice of toast or fried bread on a hot dish, arrange the joints of grouse on this, and strain the sauce over it. Garnish the dish with a few sprigs of heather.