852 | Grouse, Roasted 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 let cook for eighteen minutes, taking care to baste frequently with their own gravy; then untruss. Have a hot serving-dish ready; place two bread canapés (No. 832) on it; arrange the grouse over, and decorate the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately.