Grouse Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Bake for about an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 659. The excerpt below is the record exactly as published.
Grouse Pie. — Line the edges of a pie- dish with a good crust. Put a pound of rmnp- steak, 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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.