Grouse Pie

Ingredients

• six young grouse
• slices of streaky bacon
• six chopped hard-boiled eggs
• some chopped chicken livers
• some minced parsley
• some pieces of very good mushrooms
• a little very good gravy
• a very small quantity of Harvey sauce
• pepper
• salt
• cover with puff paste
• one beaten egg

Method

1. 1

   Draw and halve the grouse, remove the fillets, and reserve the legs.

2. 2

   Line a pie dish with bacon, add grouse trails, livers, eggs, parsley, and mushrooms.

3. 3

   Layer with legs and fillets, add gravy, cover with bacon, and seal with puff paste brushed with egg.

4. 4

   Bake for two hours.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 24. The excerpt below is the record exactly as published.

GROUSE PIE Take six young grouse and draw them. Cut them in halves and remove the fillets from the bone, reserving the legs. Line a small deep pie dish with slices of streaky bacon — then place in the trails and livers of the grouse and some chopped chicken livers, also six chopped hard-boiled eggs, some minced parsley and some pieces of very good mushrooms which have been cooked in butter. Place the legs and fillets of grouse in this, then add some of the chopped liver, &c., then more grouse until your dish is full. Add a little very good gravy with a very small quantity of Harvey sauce and pepper and salt. Cover the top with thin slices of bacon. Make a cover with puff* paste and, with a paste brush, egg over with one beaten egg

Cook this with the app: pantry check, scaling, and the assistant.