4 ruffed grouse
1 salt and pepper
4 sl bacon
1/2 c butter; melted
1/4 c blanched almonds; slivered
1 ts lemon juice
4 sl buttered toast

Sprinkle grouse inside and out with salt and pepper. Cover breasts with
bacon and fasten with string or wooden picks. Place grouse breasts up in a
baking pan. Roast in preheated 350 F oven 15 to 20 minutes, or until
tender, basting frequently with 1/4 cup of the butter.

Combine remaining butter, almonds, and lemon juice. Five minutes before
grouse are done, remove string or picks and bacon. Pour butter-almond
mixture over birds. Serve on buttered toast with bacon. A tossed salad and
buttered peas go well with this.

From “A Guide to Game Cookery”, US Brewers Foundation (1959) MM by Dave
Sacerdote

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