Take a brace of Grouse; boil the livers for a few minutes, and pound them in a mortar with three ounces of butter, a little salt, pepper, a grate of nutmeg, one tablespoonful of breadcrumbs, and three or four mushrooms. Stuff the Grouse with this, truss and roast them, and baste plentifully. Take some Sauce espagnole, add a few mushrooms and a dust of cayenne. Let all boil up together and serve with the Grouse.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)