Grouse Pie

Ingredients

• a pound rump-steak
• a half pint broth
• the yolk of an egg

Method

1. 1

   Line the bottom of a pie-dish with a pound rump-steak cut into neat pieces.

2. 2

   If the grouse is large, cut them into joints; if small, lay them whole in the pie.

3. 3

   Season highly with salt, cayenne, and black pepper.

4. 4

   Pour in a half pint broth and cover with puff paste.

5. 5

   Brush the crust with the yolk of an egg and bake for about an hour.

6. 6

   If the grouse is cut into joints, use the backbones and trimmings to make gravy by stewing them with an onion, a bunch of herbs, and a blade of mace, pouring it in after the pie is baked.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 273. The excerpt below is the record exactly as published.

Grouse Pie. — Line the bottom of a pie-dish with a pound rump- steak cut into neat pieces, and, should the grouse be large, cut them into joints ; but if small, they may be laid in the pie whole ; season highly with salt, cayenne, and black pepper ; pour in a half pint broth, and cover with a puff paste ; brush the crust over with the yolk of an egg

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