Grouse Paté

Served with melba toast

• 1 brace grouse (for 1lb paté)
• 6oz pig's liver
• 4oz pig's fat
• 1 onion
• 1 cooking apple
• whisky
• 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.