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Grouse Pie

A savory pie filled with grouse fillets, sliced hard-boiled eggs, and beef stock, topped with beef fillet and pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and beef are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Grouse Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Skin and cut the grouse into neat fillets.

Assemble the pie

  1. Place the beefsteak in the bottom of a pie dish.

  2. Arrange the grouse fillets neatly in the dish, seasoning with pepper and salt.

  3. Add sliced hard-boiled eggs among the fillets.

  4. Pour in reduced stock made from the bones of the grouse until the dish is filled.

  5. Cover with a thin layer of beef fillet.

  6. Top with pastry and seal the edges.

Bake

  1. Bake at 400°F (200°C) until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + beeftop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grouse fillets
Provides the main meat and its distinctive gamey flavour.
Beefsteak
Adds savoury, meaty flavour and juices that moisten the filling.
Sliced hard-boiled eggs
Add richness and a firm, creamy texture among the meat.
Reduced stock
Adds concentrated savoury flavour and moisture to the filling.
Pastry
Encloses the filling, holds in juices and browns in the oven.

The step that matters

Seal the pastry edges. A tight seal keeps the juices and steam inside the pie, so the filling cooks through and stays moist rather than leaking into the dish.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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