501. Grouse Pie

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

For the pie filling

a couple of nice plump grouse ↝ Ruffed Grouse, breast meat, skinless, raw [Poultry Products]
a bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
an onion in slices ↝ Onions, raw [Vegetables and Vegetable Products]
a few sprigs of parsley ↝ Parsley, raw [Not included in a food category]
three or four whole allspice ↝ Spices, allspice, ground [Spices and Herbs]
a glass of sherry
half a pint of brown sauce
half a pint of broth ↝ Soup, broth [Soups, broth-based]

For the pie crust

paste, as directed for rumpsteak pie ↝ Guava paste [Jams, syrups, toppings]

For variations

white sauce instead of brown ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
If no sauce, roll each piece in flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint of sharp sauce
broth, or even water highly seasoned ↝ Soup, broth [Soups, broth-based]
broth, or even water highly seasoned ↝ Water, tap [Tap water]

Instructions (14)

Roast, very underdone, a couple of nice plump grouse.
When cold, cut the grouse into joints: the two wings, two legs, and the breasts into two pieces each.
Season the grouse joints lightly and lay them in a pie-dish, building them to form a dome.
Break up the back-bone and other trimmings.
Put the trimmings into a stewpan with a glass of sherry, a bay-leaf, an onion in slices, and a few sprigs of parsley.
Set the stewpan over the fire a few minutes until the wine boils.
Add half a pint of brown sauce and half a pint of broth.
Stir it over a fire until again reduced to half a pint.
Strain the liquid through a sieve over the grouse in the pie-dish.
When the filling is quite cold, cover with paste, as directed for rumpsteak pie.
Bake in a warm oven; about half an hour would be sufficient, as the paste requires to be laid on thinner, the contents of the pie having been previously cooked.

Variations

Pies may be made from the remains of any poultry or game, in the same manner as here described; only, if poultry, use white sauce instead of brown, and omit the wine.
If no sauce is used for poultry or game, roll each piece in flour, and make only the gravy, which place in it.
The remains of any joint of meat may likewise be served in a pie, by cutting the meat in slices, well seasoning, laying them in a pie-dish, and pouring half a pint of sharp sauce over; or use broth, or even water highly seasoned.

Original Text

501. Grouse Pie.—Roast, very underdone, a couple of nice plump grouse; when cold, cut into joints, being the two wings, two legs, and the breasts into two pieces each, season them lightly, and lay them in a pie-dish, building them to form a dome, then break up the back-bone and other trimmings, which put into a stewpan, with a glass of sherry, a bay-leaf, an onion in slices, a few sprigs of parsley, three or four whole allspice, set the stewpan over the fire a few minutes until the wine boils, when add half a pint of brown sauce, and half a pint of broth, stir it over a fire until again reduced to half a pint, when strain it through a sieve, over the grouse; when quite cold cover with paste, as directed for rumpsteak pie, and bake in a warm oven; about half an hour would be sufficient, as the paste requires to be laid on thinner, the contents of the pie having been previously cooked.

Pies may be made from the remains of any poultry or game, in the same manner as here described; only, if poultry, use white sauce instead of brown, and omit the wine. If no sauce, roll each piece in flour, and make only the gravy, which place in it. The remains of any joint of meat may likewise be served in a pie, by cutting the meat in slices, well seasoning, laying them in a pie-dish, and pouring half a pint of sharp sauce over; or use broth, or even water highly seasoned.

Notes

—