Grouse Pudding

• 8 oz plain flour
• 1 teaspoon baking powder
• ½ teaspoon

Sift together flour, baking powder and salt, and add the grated or chopped suet. Stir in enough cold water to make a pliable dough, and line a pudding basin with two-thirds of the pastry. Cut the flesh of the grouse into neat chunks, stewing the bones and trimmings in water to make a good stock. Brown the grouse and cubes of steak in the butter and put into the basin with salt, pepper and a pin