Take two or three grouse, cut off the wings and legs, and tuck the drumsticks in through a slit in the thigh ; singe the birds ; split them in halves ; season them with pepper and salt. Place some pieces of very tender beefsteak at the bottom of a pie dish, add chopped mushrooms, parsley, shalot, and two teaspoonfuls of chutnee sauce, and sprinkle over the steak. Place the halves of the grouse neatly on the top ; add a little more seasoning ; moisten with sufficient gravy made from the necks, legs, and wings. Cover with puff paste, and bake for about an hour and a half C 2 20 DRESSED GAME AND Pressed Grouse. Boil a brace of grouse till very tender ; season, and then take away all the meat and pull it out very fine, removing all skin. Add to the liquor in which they were boiled a tablespoonful of gelatine for each three pounds of grouse, and keep stirring it in the boiling liquor till it is quite dissolved ; place the grouse in a deep tin basin, and pour the liquor over it whilst hot ; stir it well, so that the meat may become thoroughly saturated with the liquor, then turn a plate over it, put on a heavy weight, let it get cold, and turn out. It may be made ornamental by boiling eggs hard, halving them, and putting the flat side on the basin or mould in which the grouse has to be pressed. Grouse Salad. Cut up a brace of cold grouse, and let them marinade in two tablespoonfuls of salad oil and the juice of a lemon, with a little salt and pepper, and let them remain in this for three hours. Pound the yolk of a hard-boiled egg very smooth, and mix it well with the yolk of a raw egg, a teaspoon- ful of salt, a little pepper, a dust of cayenne, and half a teaspoonful of finely-chopped onion✪ Grouse Salad, pouring in gradually drop by drop some fine salad oil ; stir constantly, and, as it thickens, add a little tarragon vinegar, then add more oil and vinegar till there is enough sauce. Put some shred lettuce on a dish, place some marinaded grouse on it, pour the dress- ing over, and garnish with fillets of anchovies, slices of hard-boiled eggs, and sprigs of chervil. Chop up some savoury jelly, and place round it like a wreath. POULTRY A LA MODE, 21 Scallops of Grouse a la Financiere. Take a brace of grouse, remove the skin, take off all the flesh, and scrape the flesh into very fine shreds. Chop up all the bones and necks, and put them into a saucepan with an onion, five sprigs of thyme, three of parsley, and a small carrot ; cover with water, and let it boil slowly for three hours, skimming when it boils. Make a mixture of about half a pint of stock and two ounces of butter, and let boil. When the stock boils take 3| ounces of fine Vienna flour, and stir it well over the fire for about three minutes ; then add the yolks of three eggs, stirring over the fire again. Take it then from the saucepan, and place it on a plate to get cool ; then pound the shredded grouse till quite fine, using a gill of cream ; now pass it through a fine sieve. Take a plain round mould, holding a pint and a half, butter it, and ornament with truffles cut in devices. Cut up three or four mushrooms✪ Scallops of Grouse a la Financiere, and mix in with the grouse panada, and fill the mould. Place buttered paper over it, and let it steam for half an hour ; then turn out and let it get cold, and when cold cut it into a number of scallops of the same size.

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Take two or three grouse, cut off the wings and legs, and tuck the drumsticks in through a slit in the thigh ; singe the birds ; split them in halves ; season them with pepper and salt. Place some pieces of very tender beefsteak at the bottom of a pie dish, add chopped mushrooms, parsley, shalot, and two teaspoonfuls of chutnee sauce, and sprinkle over the steak. Place the halves of the grouse neatly on the top ; add a little more seasoning ; moisten with sufficient gravy made from the necks, legs, and wings. Cover with puff paste, and bake for about an hour and a half C 2 20 DRESSED GAME AND Pressed Grouse. Boil a brace of grouse till very tender ; season, and then take away all the meat and pull it out very fine, removing all skin. Add to the liquor in which they were boiled a tablespoonful of gelatine for each three pounds of grouse, and keep stirring it in the boiling liquor till it is quite dissolved ; place the grouse in a deep tin basin, and pour the liquor over it whilst hot ; stir it well, so that the meat may become thoroughly saturated with the liquor, then turn a plate over it, put on a heavy weight, let it get cold, and turn out. It may be made ornamental by boiling eggs hard, halving them, and putting the flat side on the basin or mould in which the grouse has to be pressed. Grouse Salad. Cut up a brace of cold grouse, and let them marinade in two tablespoonfuls of salad oil and the juice of a lemon, with a little salt and pepper, and let them remain in this for three hours. Pound the yolk of a hard-boiled egg very smooth, and mix it well with the yolk of a raw egg, a teaspoon- ful of salt, a little pepper, a dust of cayenne, and half a teaspoonful of finely-chopped onion, pouring in gradually drop by drop some fine salad oil ; stir constantly, and, as it thickens, add a little tarragon vinegar, then add more oil and vinegar till there is enough sauce. Put some shred lettuce on a dish, place some marinaded grouse on it, pour the dress- ing over, and garnish with fillets of anchovies, slices of hard-boiled eggs, and sprigs of chervil. Chop up some savoury jelly, and place round it like a wreath. POULTRY A LA MODE, 21 Scallops of Grouse a la Financiere. Take a brace of grouse, remove the skin, take off all the flesh, and scrape the flesh into very fine shreds. Chop up all the bones and necks, and put them into a saucepan with an onion, five sprigs of thyme, three of parsley, and a small carrot ; cover with water, and let it boil slowly for three hours, skimming when it boils. Make a mixture of about half a pint of stock and two ounces of butter, and let boil. When the stock boils take 3| ounces of fine Vienna flour, and stir it well over the fire for about three minutes ; then add the yolks of three eggs, stirring over the fire again. Take it then from the saucepan, and place it on a plate to get cool ; then pound the shredded grouse till quite fine, using a gill of cream ; now pass it through a fine sieve. Take a plain round mould, holding a pint and a half, butter it, and ornament with truffles cut in devices. Cut up three or four mushrooms, and mix in with the grouse panada, and fill the mould. Place buttered paper over it, and let it steam for half an hour ; then turn out and let it get cold, and when cold cut it into a number of scallops of the same size.

Dressed game and poultry à la mode