Slice the carrots and onions, and cut the bacon in neat pieces and fry in butter until golden. Put into a casserole with the herbs and plenty of salt and pepper, and put the grouse on top. Cover with stock and cook at 300°F, 150°C, gas mark 2 for two and a half hours. Remove the carrot. Remove all the bones of the grouse, and put the meat through a mincer, then pound, sieve or process it in a liquidiser. Press into a shallow dish and cover with melted, clarified butter.