Take two or three Grouse, cut off the wings and legs, and tuck the drumsticks in through a slit in the thigh; singe the birds; split them in halves; season them with pepper and salt. Place some pieces of very tender BEEFsteak at the bottom of a pie dish, add chopped mushrooms, parsley, shalot, and two teaspoonfuls of chutnee Sauce, and sprinkle over the steak. Place the halves of the Grouse neatly on the top; add a little more seasoning; moisten with sufficient gravy made from the necks, legs, and wings. Cover with puff paste, and bake for about an hour and a half.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)