1 old Grouse
8 oz. Chuck steak
1 sm. white onion
1 clove
Handful celery, chopped
Handful carrot, chopped
3 to 4 bay leaves
1/2 tsp. thyme
1/2 tbsp. gelatin, unflavored
Salt to taste
Pepper to taste
1/2 handful parsley, chopped
1 short crust pastry

Bone the grouse and make a stock with the bones, seasonings and vegetables. Simmer for 3 hours. Add gelatin. Cool. Slice the flesh off the grouse and cut up the meat. Season to taste. Take a pie dish, put down a layer of steak then grouse. Add a layer of onion and parsley. Add about 1/2 of the stock and let it set. Cover with pastry and poke a hole on top. Bake 3 hours. When brown, cover the pie and reduce heat. When done, add the remaining stock to the pie by pouring through a hole you've gently punched in the top before baking. Serve best at room temperature or cold.

NOTE: You may substitute reconstituted dried duck or non-greasy game birds like quail and dove for the grouse. Fatty birds like chicken and goose become lost in the rich flavors.