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Grouse Pie

A pie filled with rump steak and grouse, seasoned with salt, cayenne, black pepper, and topped with gravy, lemon juice, and claret.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Grouse Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Line the edges of a pie dish with pie crust.

Assemble the pie

  1. Place the steak pieces at the bottom of the dish.

  2. Lay the grouse on top of the steak.

  3. Season the meat with salt, cayenne, and black pepper.

  4. Pour gravy over the grouse.

  5. Cover with another layer of pie crust.

Bake and serve

  1. Bake for about 1 hour.

  2. If serving hot, add more boiling gravy mixed with lemon juice and claret before serving.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Rump steak
Provides rich meat flavour and body that becomes tender during the long, slow bake.
Grouse
Forms the main game meat, adding its distinctive flavour to the filling.
Gravy
Supplies moisture so the meat stays juicy while it bakes inside the crust.
Pie crust
Encloses the filling and browns in the oven as the outer structure of the pie.
Claret
Adds acidity and wine flavour to the hot gravy served with the pie.

“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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