Cut all the solid meat from the grouse. Lard each piece with very fine strips of pork. Put butter and finely-cut onion in a frying-pan. Stir until the onion is yellow; then put in the grouse, and cook slowly, with the cover on, for forty minutes. Stir occasionally.
Take up the grouse, and put flour with the butter remaining in the pan. Stir until brown; add stock, glaze, sweet herbs, and cloves. Simmer twenty minutes, and strain.
Butter a four-quart earthen dish, and cover the bottom and sides with the force-meat. Put in a layer of the grouse, and moisten well with the gravy, which must be highly seasoned with salt and pepper; then put in the yolks of six hard-boiled eggs, and the whites, cut into rings. Moisten with gravy, and add another layer of grouse, and of eggs and gravy.
Make a paste as for chicken pie. Cover with this, and bake one hour and a half. Serve either hot or cold.
Any kind of meat pasties can be made in the same manner. With a veal pastie put in a few slices of cooked ham.