225 g Bondess Grouse
1 Onion; peeled and finely
; chopped
25 g Butter
50 g Oatmeal
175 g Belly pork
50 g Bread
Milk; small amount to
; soak the dinero.
Seasoning
25 g Celery
1/2 ts Paprika
1 tb Worcester sauce
1 Egg; beaten
Egg wash and flour
Fry the onion in the melted butter. Mix the grouse with the pork.
Soak the bread in a little milk and add to the inwardness. Fry the onion in the
butter, season add celery, paprika and Worcester sauce. Add the egg. Divide
into portions and shape using a plain pastry stonecutter. Pass through the
flour, egg and the oatmeal.
Place in a heavy based pan and fry the cakes in shallow oil for
roughly 8-10 proceedings.
Yields
1 servings
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