Ingredients

2 grouse                                       
2 oz. bacon fat
2 onions                                        
Beurre manie
Half a head of celery                    
Game stock

Method

Joint the birds and fry in the bacon fat until brown.

Place the onion and celery on the bottom of a casserole and the bird on the vegetables.

Pour in enough stock just to cover the bird and cook slowly for 2 hours.

Thicken with the beurre manie and adjust the seasoning.