- 3 red grouse or 3 guinea hens
- ⅛ lb. of butter
- Salt
- ½ pt. of cream
- 1½ tbsps. of flour
- 1 cupful of water
- Bacon slices to tie across the breast
Preparation: The preparation is the same as [No. 33], Pheasant. It also requires 1 to 1½ hours for cooking.
Remarks: Grouse gets very tender when kept in buttermilk over night.
No. 39—GROUSE PIE.
Quantity for 14 Persons.
- 3 red grouse
- Buttermilk
- ⅛ lb. of butter
- Salt
Pie Filling.
- ¾ lb. beef with bones
- ¾ lb. lean pork
- 1 small can of truffles
- 1 pt. can champignons
- 5 soaked rolls
- 4 eggs
- 3 tbsps. of butter
- Juice of ½ lemon
- 1 tsp. of grated onions
- 1 glass Madeira
- Salt
- 1 pinch of pepper
Preparation: The grouse must be well hung; dress, salt and bake in hot oven with ⅛ lb. of butter for one hour, basting frequently. If buttermilk is to be obtained, put the grouse in buttermilk for 24 hours before baking. After frying, cut off the breasts and divide them into ⅛ths. The other meat is cut from the bones and chopped fine, also the beef and pork. The soaked rolls are sautéed or dry fried in 3 tablespoonfuls of butter and 4 eggs stirred into them. Now add grouse meat, beef, pork, salt, pepper, juice of ½ lemon, 1 wineglassful of Madeira, 1 teaspoonful of grated onion and mix well. The bones of the birds and beef are put on the fire with the champignon and truffle juice and boiled down to ½ qt. of broth, half of which is stirred into the filling.
Butter your dish or casserole and after lining it with paste, put in a layer of filling, then one of meat, strewing on some chopped champignons and truffles. Pour in the other ½ of the broth, cover with paste and bake in oven 1¼ hours to a nice brown color. Serve with a Madeira gravy.