Grouse Pie
From The handy dictionary of cookery, 1890
Pour in stock after cooking for jelly.
Presented as published in 1890. 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 The handy dictionary of cookery (1890) by Mary A. Everard, page 51. The excerpt below is the record exactly as published.
Grouse Pie. Take the grouse and wipe it thoroughly well with a clean dry cloth ; remove the head and neck, cut off the shaggy pieces from the legs, cut the bird in halves ; flour, pepper, and salt the inside and outside ; put two ounces of butter into a pan, let it get quite hot, and place the halves of the grouse DOMESTIC COOKERY. 89 in it; fry them to a pale golden colour. Take them up on a plate, and let them cool a little ; have five ounces of mince-collops highly seasoned with pepper, salt, nut- meg, and a little lemon rind ; put these into the pan the birds were fried in and brown them slightly, lay them in a pie-dish ; on the top of these place the halves of the grouse. Have ready mixed one tin of mushrooms chopped, two tablespoonfuls of parsley, fried, dried, and finely chopped, one shallot also finely minced, the yolks of two hard-boiled eggs, the juice of half a lemon, a little pepper, salt, and nut- meg. Put the mixture round the grouse, add as much stock as the dish will hold, and, lastly, pour over the top of the birds about one tablespoonful of claret
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