Simmer twenty minutes, and strain. Butter a four-quart earthen dish,
and cover the bottom and sides with the force-meat. Put in a layer of
the grouse, and moisten well with the gravy, which must be highly
seasoned with salt and pepper; then put in the yolks of six hard-
boiled eggs, and the whites, cut into rings. Moisten with gravy, and
add another layer of grouse, and of eggs and gravy. Twelve eggs should
be used. Make a paste as for chicken pie. Cover with this, and bake
one hour and a half. Serve either hot or cold.

Any kind of meat pasties can be made in the same manner. With a veal
pastie put in a few slices of cooked ham.


Cold Game Pie.

Make three pints of force-meat. (See force-meat for game.) Cut all the
meat from two partridges or grouse, and put the bones on to boil with
three quarts of water and three pounds of a shank of veal. Fry four
large slices of fat salt pork, and as soon as brown, take up, and into
the fat put one onion, cut in slices. When this begins to turn yellow,
take up, and put the meat of the birds in the pan. Dredge well with
salt, pepper and flour, and stir constantly for four minutes; then
take up, and put away to cool. Make a crust as directed for raised
pies. Butter the French pie mould very thoroughly, and line with
paste. Spread upon the paste--both upon the sides and bottom of the
mould--a thin layer of fat salt pork, then a layer of force-meat, one
of grouse, again one of force-meat, and so on until the pie is filled.
Leave a space of about half an inch at the edge of the mould, and heap
the filling in the centre. Moisten with half a cupful of well-seasoned
stock. Roll the remainder of the paste into the shape of the top of