Boil a brace of Grouse till very tender; season, and then take away all the meat and pull it out very fine, removing all skin. Add to the liquor in which they were boiled a tablespoonful of gelatine for each three pounds of Grouse, and keep stirring it in the boiling liquor till it is quite dissolved; place the Grouse in a deep tin basin, and pour the liquor over it whilst hot; stir it well, so that the meat may become thoroughly saturated with the liquor, then turn a plate over it, put on a heavy weight, let it get cold, and turn out. It may be made ornamental by boiling eggs hard, halving them, and putting the flat side on the basin or mould in which the Grouse has to be pressed.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)