ith 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.]

1025. 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.--See coloured plate,
L1.

_Time_.--1/2 hour; if liked very thoroughly done, 35 minutes.

_Average cost_, 2s. to 2s. 6d. the brace; but seldom bought.

_Sufficient_,--2 for a dish.

_Seasonable_ from the 12th of August to the beginning of December.

[Illustration: RED GROUSE.]

GROUSE.--These birds are divided into wood grouse, black grouse,
red grouse, and white grouse. The wood grouse is further
distinguished as the cock of the wood, or capercalzie, and is as
large as the turkey, being about two feet nine inches in length,
and weighing from twelve to fifteen pounds. The female is
considerably less than the male, and, in the colour of her
feathers, differs widely from the other. This beautiful species
is found principally in lofty, mountainous regions, and is very
rare in Great Britain; but in the pine forests of Russia,
Sweden, and other northern countries, it is very common. In
these it has its habitat, feeding on the cones of the trees, and
the fruits of various kinds of plants, especially the berry of