Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Brace of grouse; plucked,
. drawn w/giblets
2 oz Butter
6 sl Bacon
2 sl White bread (crusts removed)
2 tb Redcurrant jelly
Salt pepper to taste
Watercress to garnish

Set oven to 400øF or Mark 6. Rub a little of the butter into the
well-washed and dried inside of each bird. Spoon the recurrant jelly
into the cavities. Season the outside of the grouse. Cover the
breasts with bacon rashers. Place in a roasting tin and cover with
foil. Allow 15 minutes per pound plus an additional 15 minutes.
Meanwhile toast the bread. Place the giblets in saucepan, cover with
water and simmer until tender. Strain and reserve the stock to make
the gravy. Remove the livers mash them with butter, salt and pepper
and spread on the toast. Slip the toast under each bird for the last
15 minutes of roasting. Place the grouse and toast on a serving dish
and garnish with watercress. Serve with game chips, redcurrant or
rowan jelly and bread sauce. ** Favorite Scottish Recipes -- Johanna
Mathie ** ** ISBN = 1 898435 12 X ** Posted by The WEE Scot -- Paul
MacGregor Submitted By PAUL MACGREGOR On 07-26-95

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