4 grouse
1 lg. onion, halved
3 stalks celery
1/2 tsp. salt
Dash of pepper
1/2 c. olive oil

Clean grouse; split down the back. Put in a deep pot and cover with water. Add onion, celery, salt, and pepper. Cover and simmer 30 minutes. Remove birds from pan; drain. Brush with oil, then place skin side down on broiler rack. Broil 15 minutes or until brown, turning once and basting frequently with oil. Serves 4.