8 whole birds or breasts (soak grouse in milk overnight; plan on at least 2 birds per serving)
1 c. flour
1 cube butter
1 chopped onion
Salt and pepper to taste
1/2 tsp. curry powder
1 can mushroom soup
1/2 c. white cooking wine

Salt and pepper birds. Roll in flour. Brown in butter to which onion has been added. Place birds and drippings in baking dish. Sprinkle on curry powder. Pour on undiluted mushroom soup and wine. Cover with foil or lid. Bake at 250 degrees for 1 hour.