Grami Hurd's Larded Grouse

Grouse are rather dry birds and need to be larded to be palatable.

Clean and wash quickly under running water.

Cover bird entirely with thin slices of bacon, tying them in place with a crossing of soft string or toothpicks.

Place the birds in a roasting pan and baste them with enough boiling water to use again and again.

Roast in an oven (350°) for 45 minutes, basting frequently.