| 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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