732. GROUSE PIE, A L'ECOSSAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (1)
  1. When the grouse are picked out off the legs and wings, and tuck the thighs inside; then, cut away the lower parts of the backs, which
Original Text
732. GROUSE PIE, A L'ECOSSAISE. WHEN the grouse are picked out off the legs and wings, and tuck the thighs inside; then, cut away the lower parts of the backs, which
Notes
—