The thorough good cook

Cut up a brace of grouse, each of them in five parts, and season with pepper and salt. Mask the bottom of a pie-dish with a layer of game forcemeat, on which place the pieces of grouse ; sprinkle over a little cooked fine herbs ; fill the cavities between the pieces with a few yolks of hardboiled eggs, and place on the top of the grouse a few slices of raw ham ; pour in good gravy, to half the height ; cover the pie with paste, egg it, and put it in a moderate oven for one hour and a half ; when done, set it on another dish. 63. Grouse, Boasted a la Sam Ward. Take two fine fat grouse — pick, singe, draw, and dry them well; then truss them nicely. Place them in a roasting-pan, putting inside of each bird a piece of broiled toast four inches long and two wide. Drip in on each toast, with a spoon, a small glassful of good Madeira or sherry ; season the grouse with a pinch of salt ; spread a little butter over. Put them in a brisk oven, and let cook for eighteen minutes, taking care to baste them frequently. Lay them on a, hot dish, untruss, strain the gravy over, and decorate with a little watercress. Serve with a little red currant jelly, separately. 64. Grouse, Boasted Plain. Singe, draw, wipe, and truss two fine fat grouse. Place them in a roasting-pan with half a cupful of water; spread a little butter over each, and season with a pinch of salt. Put them into a brisk oven and cook for eighteen minutes, taking care to baste frequently with their own gravy ; then untruss. Have a hot serving-dish ready, place two bread canapes (see No. 69) on it, arrange the grouse over, and decorate the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve separately, s 2 65. Grouse, Broiled with Bacon. Singe, draw, and wipe nicely two fine fat grouse. Split them in two through the back without separating the parts ; lay them on a dish, and season with a pinch of salt, half a pinch of pepper, and a tablespoonful of sweet oil. Roll them in well ; then put them to broil on a brisk tire for seven minutes on each side. Prepare a hot dish with six smal! toasts, arrange the grouse over, spread a gill of Maitre d'Hotel butter on top, and garnish with six thin slices of broiled bacon ; then serve. 66. Grouse ^ la Gun-room. Prepare two young but full-grown grouse, roast one of them underdone, and make forcemeat of the other ; when the roasted one is cold, cut it into eight pieces — that is, two wings, two legs, two pieces of the back, and two pieces of the breast; cover each piece all over with the forcemeat the sixth of an inch in thickness, Egg each piece over, and place them in a buttered saute-pan, just cover them with a little Avhite stock, and boil gently ten minutes ; lay them on a cloth to drain, put a little mashed potato on the bottom of your dish, build the pieces in pyramid, and have ready the following sauce : — Chop the bones of the grouse very small, and put them in a stew-pan, with three pints of broth free from salt, an onion, and a little celery, with a bunch of parsley, and a few cloves ; boil gently half an hour; pass the stock through a cloth into a stew-pan, reduce to a very thin glaze ; then mix a tablespoonful of the best arrowroot with half a glassful of sherry and a little cold br