Grouse Pie

Ingredients

• three young Grouse
• Goz. of raw ham
• a bunch of parsley and sweet herbs
• a little pepper
• a little salt
• eighteen mushrooms cut in halves
• 1 table-spoonful of chopped onion
• 2 table-spoonfuls of white wine
• cover with puff paste
• brush the crust over with white of eggs
• 5 pint of good game gravy

Method

1. 1

   Singe and draw the Grouse, cut off feet and necks, and divide into pieces.

2. 2

   Fry with pinions and chopped bacon.

3. 3

   Add ham, herbs, pepper, and salt.

4. 4

   Once cooked, add mushrooms and onion, pour in wine, and reduce.

5. 5

   Cool, arrange in a pie dish with hard-boiled eggs, pour gravy over, cover with puff paste, glaze, and bake until done.

6. 6

   Serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 6. The excerpt below is the record exactly as published.

Grouse Pie. — (1) Singe and draw three young Grouse, and cut off their feet, necks, and pinions ; divide their bodies each into three pieces, and put them into a stewpan with the pinions and some chopped bacon ; fry them, and then put in Goz. of raw ham, a bunch of parsley and sweet herbs, and a little pepper and salt. When the ham is cooked, add about eighteen mushrooms cut in halves and 1 table-spoonful of chopped onion ; pour in 2 table-spoonfuls of white wine, and reduce the liquor. Take the stewpan off the fire, and let the contents cool. Arrange the meat in a pie-disb, with hard-boiled eggs cut in quarters amongst it, pour the gravy over through a conical strainer, and cover with puff paste : brush the crust over with white of eggs, and put in a quick oven till done. Take the pie out of the oven, lift the crust, pour in a little more thickened game gravy, and serve either hot or cold. (2) Clean and draw a brace of Grouse, cut each into five parts, and season with salt and pepper. Put a layer of game forcemeat at the bottom of a pie-dish, put the pieces of Grouse in upon it, and sprinkle a little powdered sweet herbs over them ; put in here and there a few yolks of hard-boiled eggs, and cover all with slices of raw ham. Pour in 5 pint of good game gravy, and cover the pio with a puff paste ; glaze the crust over with egg, and bake the pie in a moderate oven for an-hour-and-a-half. When ready to serve, stand the pie on a flat dish. Grouse Soup. — (1) Cut off all the meat from two or three roasted Grouse, reserving some of the fillets for special use. Put the bones in a stewpan with 2qts. of stock, and boil them for half-an-hour. Pound the flesh in a mortar. Cut two onions, one turnip, and half a carrot in slices, put them in a stewpan with two bay-leaves, a few sprigs of parsley and thyme, six peppercorns, half a blade of mace, and £lb. of butter. Stir them over the fire for ten minutes, then pour in 1 pint of stock, and stew till tender ; next put in the pounded flesh, the stock from the bones, -j pint of brown gravy, and sufficient broth to make 5qts. in all; thicken with 4oz. of flour, stir over the fire, and boil for twenty minutes Season the soup with a little salt

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