Terrine of Grouse

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 old grouse
  • 1 onion
  • 3 oz. (90 g.<


Roast the grouse quickly for 15 minutes, then allow to cool and remove the breasts. Place the carcases in a saucepan. Slice the onion and fry with 3 oz. (90 g.) diced bacon and add this to the saucep