Grouse Pie
INGREDIENTS for medium-sized pie.-2 birds; cayenne, salt and pepper to taste; 1 lb. of rump-steak, 1/2 pint of well-seasoned broth, puff-paste.
AVERAGE COST, 6s.
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 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 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, GROUSE SALAD.
TIME.- to 1 hour.
SEASONABLE from the 12th of August to the beginning of December.