‘But oh! my dear North, what grouse soup at Dalnacardoch! You smell it on the homeward hill, as if it were exhaling from the heather.’
— Christopher North: Noctes Ambrosianae.
Slightly under-roast two old birds and remove all the flesh from the carcases. Set aside two breasts and pound the remaining flesh in a mortar. Put the bones into a goblet with a quart of good stock. (Failing stock, use water with a marrow bone or three or four rashers of streaky bacon.) Bring to the boil and skim. Add salt, six black peppercorns, two white peppercorns and, if liked, six or eig