To Cook Old Grouse

• 1 grouse per person
• 2 lb. cabbage leaves
• 3 rashers fatty bacon, diced

Blanch the cabbage leaves in boiling water for 5 minutes. Strain them and leave to cool.

In a heavy casserole melt the butter and fry the onions, carrots and bacon until soft but not coloured (or golden as we say in the trade). Add the birds briefly to the casserole to seal them.

Remove birds and stuff with the seasoned sausage meat. Then wrap each bird in several leaves of cabb