Title: Creamed Grouse on Toast
Categories: Meat Check
Yield: 2 Servings

2	qt	;water
		Bay leaf
4	x	Grouse/squab, 3/4 to 1 lb ea
1/2	c	Onion; chopped
1/2	c	Mushrooms, fresh; sliced
2	tb	Butter/margarine
2	tb	Flour
1	c	Broth, chicken
2	tb	Juice, lemon
1/2	ts	;salt
1/8	ts	;pepper
1/4	c	Cream, whipping
2	tb	Parsley, fresh; minced
		Toast; or hot cooked rice
		Parsley, fresh; chopped optional

In a Dutch oven, bring water, bay leaf and grouse to a boil. Reduce heat; cover and simmer until meat is tender. Remove grouse; cool. Debone and cut into pieces. In a skillet over medium heat, saute onion and mushrooms in butter until tender. Add flour. Stir in broth, lemon juice, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Add grouse and heat through. Add cream and parsley; mix well. Heat through. Serve over toast or rice; garnish with parsley if desired.

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