Directions
Pluck and draw the grouse and remove hearts, liver, and gizzards. Remove the outer and inner skin of the gizzards and simmer for 20 minutes with the heats and livers in 1 cup of water adding a little salt, pepper, and celery seed. Cut the birds up into serving size portions and rub with salt and pepper. Dredge with flour and brown in melted butter. Place the sections of bird in a greased casserole. Dice the innards and pour along with their broth into the same skillet the grouse used. Heat while stirring and pour this gravy into the casserole over the grouse. Add the onions, carrots, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cover the grouse and vegetables with the sour cream and place in a 350 degree oven and cook slowly until the meat is tender.

? Servings.