Page:Mrs Beeton's Book of Household Management.djvu/832

740 a pie-dish with slices of meat, cover with a layer of grouse, add a few strips of bacon and slices of egg, and season well with salt and pepper. Repeat until the materials are used, add stock to ¾ the depth of the dish and cover with paste (see Veal Pie, No. 798). The pie must be baked about 1½ hours; for the first ½ hour in a hot oven to make the paste rise, and afterwards in a lower temperature in order that the birds and meat may be sufficiently cooked. Meanwhile simmer the necks and any trimmings of the birds there may be in the remainder of the stock, strain, season to taste, and pour it into the pie before serving. When about ¾ baked the pie should be brushed over with yolk of egg. When a more highly-seasoned dish is desired, a flavouring of parsley, shallot and mushrooms, all finely-chopped and mixed together, should be added to the meat.

Time.—To bake, about 1½ hours. Average Cost, from 4s. 6d. to 5s. Seasonable from August 12 to December 10.

Ingredients.—A brace of grouse, 2 slices of toast, butter, good brown gravy, bread sauce, No. 180 (see Gravies and Sauces), fried breadcrumbs, bacon.

Method.—Let the birds hang in a cool dry place for 3 or 4 days. When ready for use, pluck, draw, and truss them in the same manner as roast chicken. Tie over each breast a thin slice of bacon, and roast before a clear fire from 30 to 35 minutes, basting frequently with butter. When nearly done remove the bacon, dredge with flour, and baste well to give the birds a nice brown appearance. Toast the bread lightly, and when the birds are about ¾ cooked, put it into the dripping-tin to catch the gravy that drops from them. Dish on the toast, and serve the gravy, bread sauce and bread crumbs separately.

Time.—From 40 to 45 minutes. Average Cost, from 4s. the brace. Seasonable from August 12 to December 10.