Grouse Pie

Grouse

450g (1lb) Rump Steak

285ml (? pint) Well Seasoned Broth

Very Good Puff Paste or Medium Puff Paste

Cayenne

Salt and Pepper, to taste

Line the bottom of a pie dish with the rump steak cut into pieces.

If the grouse are large, cut them into joints, if small, leave them whole.

Season highly with salt, cayenne and black pepper.

Pour in the broth and cover with puff paste.

Brush the crust with the yolk of an egg and bake from 45-60 minutes.

If the grouse is cut into joints, the backbones and trimmings will make the gravy, by stewing them with an onion, a little sherry, a bunch of herbs and a blade of mace.

This should be poured in after the pie is baked.

Time: 45-60 minutes.

Seasonable from the 12th of August to the beginning of December.

GROUSE PIE

1024. INGREDIENTS - Grouse; cayenne, salt, and pepper to taste; 1 lb. of rump-steak, 1/2 pint of well-seasoned broth, puff paste.

Mode - Line the bottom of a pie-dish with the rump-steak cut into neat pieces, and, should the grouse be large, cut them into joints; but, if small, they may be laid in the pie whole; season highly with salt, cayenne, and black pepper; pour in the broth, and cover with a puff paste; brush the crust over with the yolk of an egg, and bake from 3/4 to 1 hour. If the grouse is cut into joints, the backbones and trimmings will make the gravy, by stewing them with an onion, a little sherry, a bunch of herbs, and a blade of mace: this should be poured in after the pie is baked.

Time - 3/4 to 1 hour.