Grouse

 Roast Grouse

Truss the birds in the same manner as pheasants, and set down before a brisk fire. When nearly ready—they will be done in from twenty to twenty-five minutes—baste well with butter and sprinkle with flour in order to froth them, and send to table with some good brown gravy and some fried bread crumbs and bread sauce. These accompaniments should be served in different sauce tureens.

Small Beginnings may Lead to Large Ends.


Grouse  is a name applied to many game-birds, including quail and partridges. They are well known to be large, plump, somewhat heavy birds, usually short-tailed, and with beautifully variegated plumage, which must often be protective. The largest American grouse, however, is the Cock of the Plains or Sage Cock. The Ruffed Grouse  (Bonasa umbellus ) is distinguished from other grouse by the broad black band near tip of tail. It is found in the northern two-thirds of the United States and in the forested parts of Canada. The Ruffed Grouse is famed as the finest game bird of the northern woods. It is usually wild and wary and well understands the attacks of hunters. Wild fruits, mast, and browse make up the bulk of the vegetable food of this species; and it is very fond of hazelnuts, beechnuts, chestnuts, and acorns and eats practically all kinds of wild berries and other fruits.