Potted Grouse with Bramble Jelly

A traditional way of preserving cooked meat and fish was to pot them into small moulds or containers. These were then sealed with a thin layer of clarified butter and would keep well in a cold larder for a number of weeks. Potted meat and fish are an excellent standby for lunch parties and picnics, particularly if you are entertaining a large number of people. They can be made well in advance, potted in small ramekins and, nowadays, frozen until required. ‘Old’ grouse are used in dishes tha