Take a brace of Grouse; put three ounces of good dripping or butter inside each, but not in the crop. Put them down to roast , and baste till cooked. Have a slice of toast in the pan under them just before they are cooked. Parboil the liver, pound with butter, salt, and cayenne, and spread it on the toast.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)