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. Roast in moderate 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 the oven to brown. Gravy is served with grouse. Use the thickened juices from the roasting pan.