Grouse Casserole

50g. /2 oz. bacon fat
3 mature grouse, halved 2 onions, chopped
3 celery stalks, chopped ! turnip, chopped
4 bacon slices, chopped 425 ml/ 15 fl oz. beef stock grated rind of ½ orange 30 ml. / 2 tablespoons
damson jelly
2.5 ml. / ½ teaspoon ground
mace
salt and pepper
Melt the bacon fat in a frying-pan. Add the grouse and brown on both sides. Transfer to an ovenproof casserole, Add the vegetables and bacon to the pan and fry until the bacon is crisp. Add all the remaining ingredients to the pan and stir to mix. Bring to the boil and add to the casserole. Cover and put into the oven preheated to cool ( 150° C/300°F or Gas Mark 2). Braise for 2½ hours or until the grouse are very tender.

Serves 6