Serve with melba toast.
1 brace grouse (for 1lb paté)
6oz pig's liver
4oz pig's fat
1 cooking apple
salt & pepper
butter (approx 2 - 3 oz)
Pre heat oven to gas mark 1, 275°F, 140°C
Remove the grouse breasts and add to other ingredients
Mince all the ingredients and then add 1 cup of water.
Place in an ovenproof dish. Place dish in a roasting pan filled with about one inch of boiling water.
Cook for approximately one hour until firm to touch.
Beat with sufficient melted butter to give a good consistency.
Add whisky and seasoning to taste.
Liquidise for a smooth paté.
Put prepared paté in the fridge to set until required.
Lynn Bostocks Dallowgill Grouse Pate