Instructions: 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 onions and musrooms 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.

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