Grouse Cutlets a la Glengarry

Young birds only are fit for this purpose; they must be drawn, the legs cut off, the drumsticks tucked inside, singed, and split in halves: they must then be seasoned with pepper and salt, and fried in a sautapan with a piece of butter until browned on both sides; shake in a little flour, add a piece of glaze, and a spoonful of Oude sauce; simmer together over the fire for ten minutes, and serve.

Note.—All kinds of young game form a most delicious dish when cooked in this unpretending way.