4 grouse
1 large onion, halved
3 stalks celery
1/2 teaspoon salt
dash pepper
1/2 cup olive oil

Clean grouse; split down the back. Put in a deep pot and cover with water. Add onion, celery, salt and pepper. Cover and simmer 30 minutes. Remove birds from pan, drain. Brush with oil, then place skin side down on broiler rack. Broil 15 minutes or until brown, turning once and basting frequently with oil. Serves 4.