CREAMED GROUSE ON TOAST

Steps:

• 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.