_Ingredients._—Grouse; cayenne, salt, and pepper to taste; 1 lb. of
rump-steak, ½ 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 ¾ 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._—¾ to 1 hour. _Average cost_, exclusive of the grouse,
which are seldom bought, 1_s._ 9_d._ _Seasonable_ from the 12th of
August to the beginning of December.
GROUSE, Roast.
_Ingredients._—Grouse, butter, a thick slice of toasted bread.
_Mode._—Let the birds hang as long as possible; pluck and draw them;
wipe, but do not wash them, inside and out, and truss them without
the head, the same as for a roast fowl. Many persons still continue
to truss them with the head under the wing, but the former is now
considered the most approved method. Put them down to a sharp clear
fire; keep them well basted the whole of the time they are cooking,
and serve them on a buttered toast, soaked in the dripping-pan, with
a little melted butter poured over them, or with bread-sauce and
gravy. _Time._—½ hour; if liked very thoroughly done, 35 minutes.
_Average cost_, 2_s._ to 2_s._ 6_d._ the brace; but seldom bought.
_Sufficient._—2 for a dish. _Seasonable_ from the 12th of August to the
beginning of December.
[Illustration: ROAST GROUSE.]
GROUSE, to Carve.
Grouse may be carved in the way first described in carving partridge.
The backbone of the grouse is highly esteemed by many, and this part of
many game birds is considered the finest-flavoured.
[Illustration: ROAST GROUSE.]