Hang the birds as long as possible, then pluck and draw them and wipe their insides with a soft cloth. Mince an onion; take about a dozen peppercorns, twenty juniper berries, three bayleaves, and put these into a gill of vinegar. Let the Grouse soak in this for three days, turning them two or three times daily, and pouring the marinade over them. Stuff the birds with TURKEY forcemeat and lard the breasts. Place them in front of a clear fire, baste constantly, and serve with slices of lemon round the dish.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)