Name: Scottish Highland Grouse Cakes
Ingredients: 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 bread.; Seasoning; 25 g Celery; 1/2 ts Paprika; 1 tb Worcester sauce; 1 Egg; beaten; Egg wash and flour

Meditation is the missing link between Bible intake and prayer. The two are often disjointed when they should be united. We read the Bible, close it, and then try to shift gears into prayer. But many times it seems as if the gears between the two won’t mesh. In fact, after some forward progress in our time in the Word, shifting to prayer sometimes is like suddenly moving back into neutral or even reverse. Instead there should be a smooth, almost unnoticeable transition between Scripture input and prayer output so that we move even closer to God in those moments. This happens when there is the link of meditation in between.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Scottish	Coxon’s kit, Coxon2	1	servings

INGREDIENTS

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 bread.
		Seasoning
25	g	Celery
1/2	ts	Paprika
1	tb	Worcester sauce
1		Egg; beaten
		Egg wash and flour

INSTRUCTIONS

Fry the onion in the melted butter. Mix the grouse with the pork.
Soak the bread in a little milk and add to the meat. 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 cutter. Pass through the
flour, egg and the oatmeal.
Place in a heavy based pan and fry the cakes in shallow oil for
approximately 8-10 minutes.
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