Roast Grouse

A truly seasonal British treat. I start to get the urge round about the end of July, and by 12th August, when the season starts, I’m craving my first taste. When you have a young bird, it would be heresy to do anything other than roast it, with all the traditional trimmings: clear gravy, fried breadcrumbs and bread sauce. There’s no need for bacon, as it tends to overwhelm the delicate taste.

As to hanging, I don’t believe the young birds need it. The Victorians had