Grouse Pie

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
For the pie
For the gravy (optional)
Instructions (9)
  1. Line the bottom of a pie-dish with the rump-steak cut into neat pieces.
  2. Should the grouse be large, cut them into joints; but, if small, they may be laid in the pie whole.
  3. Season highly with salt, cayenne, and black pepper.
  4. Pour in the broth.
  5. Cover with a puff paste.
  6. Brush the crust over with the yolk of an egg.
  7. Bake from 3/4 to 1 hour.
  8. If the grouse is cut into joints, the backbones and trimmings will make the gravy, by stewing them with an onion, a little sherry, a bunch of herbs, and a blade of mace.
  9. This gravy should be poured in after the pie is baked.
Original Text
GROUSE PIE. 1024. INGREDIENTS.—Grouse; cayenne, salt, and pepper to taste; 1 lb. of rump-steak, 1/2 pint of well-seasoned broth, puff paste. Mode.—Line the bottom of a pie-dish with the 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 the broth, and cover with a puff paste; brush the crust over with the yolk of an egg, and bake from 3/4 to 1 hour. If the grouse is cut into joints, the backbones and trimmings will make the gravy, by stewing them with an onion, a little sherry, a bunch of herbs, and a blade of mace: this should be poured in after the pie is baked. Time.—3/4 to 1 hour. Average cost, exclusive of the grouse, which are seldom bought, 1s. 9d. Seasonable from the 12th of August to the beginning of December.
Notes
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