Grouse are very dry birds and need larding to make them palatable. Clean bird and wipe with damp cloth. Cover completely with strips of bacon or salt pork. Roast in oven (350 degrees) until tender, about 1 hour. Baste frequently. Just before serving, remove bacon, brush bird with melted fat, dredge with flour and return to oven to brown. Gravy is served with grouse. Use the thickened juices from the roasting pan. One bird serves 4.

Broiled grouse: Parboil for 30 minutes before broiling. Drain and dry between towels; proceed as for any broiled game.