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.
ROAST GROUSE.
[Illustration: ROAST GROUSE.]