brace of young grouse, plucked and drawn
giblets
2 oz. butter
6 rashers streaky bacon
2 slices white bread (crusts removed)
2 tablespoons redcurrant jelly
salt and pepper
watercress to garnish
Set oven to 400 F. 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 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.
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