Grouse should be wiped inside, but never washed. Have a brisk fire, and when the bird is trussed, place it before a brisk fire, and before it is taken down the breast should be basted with a little butter, and frothed and browned before it is sent up. A good sized Grouse requires nearly three-quarters of an hour to cook it. Serve fried breadcrumbs and bread Sauce with Grouse.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)