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.