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GROUSE PIE (Scotch fashion)

In Scotland grouse and steak are often prepared and fried in cutlets (see GROUSE CUTLETS), and then made into a pie, as in the last recipe. A few stewed mushrooms and hard-boiled eggs are an improvement. When the grouse is partially cooked in this way, care must be taken that the pie does not bake too long. Time, etc., according to the size.