Home › The Principles of Cookery › Grouse Pie

Grouse Pie

Line the edges of a pie-dish with a good crust. Put a pound of rumpsteak, which has been cut into convenient-sized pieces, at the bottom, and lay a couple of grouse on these. If the birds are large, they should be cut into joints; if small, they may be put in whole, or in halves. Season rather highly with salt, cayenne, and black pepper, and pour a quarter of a pint of nicely-flavoured broth over the grouse. Cover with a good crust, and bake in a moderate oven. If the pie is to be eaten hot, a little more boiling gravy, to which has been added a table-spoonful of lemon-juice, and two of claret, may be poured in before serving. Time to bake, an hour, or rather less. Probable cost of grouse, variable, from 2s. 6d. to 6s. 6d. a brace. Sufficient for six or eight persons.