Grouse Pie

Ingredients

• Grouse
• cayenne
• salt, and pepper to taste
• 1 lb rump-steak
• 1/2 pint well-seasoned broth
• puff paste

Instructions

1. 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;
2. season highly with salt, cayenne, and black pepper;
3. 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.
4. 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.