"Clean the grouse, empty the cavity and wash it with a little milk. Pour the milk out. Put the grouse in a bowl and pour over it 1 cup milk. Leave it in the milk for at least an hour, turning it from time to time. Then dry and skewer the grouse so that the wings and legs remain neatly in place when served. Remove the skin if there is any on a slice of back fat of pork large enough to cover the grouse. Tie the lard securely around the grouse. Melt 1 tablespoon butter in a heavy saucepan or iron pot. Brown the grouse uncovered on all sides over medium flame for 1/4 hour. Skim off some of the fat, add salt and pepper, 1 cup cream and simmer covered for 20 minutes. Then add the juice of 1/2 lemon. After this do not allow to boil. Place grouse on serving dish and pour over it the sauce. It is a delicious way to prepare grouse, and had lost none of its savour because my friend had shot it. She goes off intrepidly on her bicycle for miles to shoot a bird or catch a fish. These economies and pleasures permit her to keep a small but excellent wine cellar."