Grouse with Brandy

• 4 young grouse
• 225 g/8 oz butter
• spr

Singe any feathers remaining on the grouse. Be careful that the liver, which should have been left inside by your game supplier, does not drop out. Place the grouse in a roasting tin. Season inside the cavity. Put a knob of butter and a sprig of thyme inside the cavity as well. Season the outside of the grouse. Cover the breasts with the remaining butter. Wrap 2 rashers of bacon round the birds