Take some stale white bread and rub it through
a sieve in order to make fine bread-crumbs. About
a cupful will generally be sufficient. Melt a small
quantity of clarified or fresh butter (about 1 oz.✪ Fried Bread-crumbs for Game)
in a frying pan, put in the crumbs and stir them
gently over the fire until lightly browned, dry
and crisp. They should absorb all the fat. Drain
on paper, and serve on a small dish with a lace-
edged paper under them.
Note. — The crumbs may be baked on a tin in
the oven with the butter, instead of being browned
in a frying pan over the fire.
1226. Roast Blackcock (Coq de Bruyere Roti)
Follow directions given for Roast Grouse
(Recipe 1228). They will require from f to 1 hour
to cook. Unless the blackcock are very young
they are better stewed, braised, or made into a
salmi, as they are inclined to be very dry.
Time to roast, § to 1 hour.
1227. Capercailzie, To Cook (Capercalzie)
This bird is usually imported during the winter
months. It is moderate in price as a rule, but has
rather a strong flavour, which is not liked by
everyone. A young bird should always be chosen.
They may be roasted and served in the same way
as grouse, when basting with milk will help to
mellow the flavour. Celery or chestnut sauce is
a good accompaniment. Capercailzie are also good
boiled or stewed (see Recipes for Boiled or Stewed
Fowl).
Time to roast, about 1 hour.
1228. Roast Grouse (Grouse R6tl)
Pluck the bird very carefully, draw it, and wipe
it both inside and out with a damp cloth, but do
not wash it. Then take a piece of butter the size
of a nutmeg, work it up with a little pepper and
salt and a squeeze of lemon juice, and put this
inside the body along with the liver. Now truss
in the same way as a roast fowl (p. 276), using
a fine trussing needle and string, as large holes
would allow the juice to escape. Tie a slice of fat
baconover the breast, and roast in front of a clear fire
or in a good oven. Baste frequently with butter
or bacon fat, as the flesh of the grouse is inclined
to be dry. Remove the slice of bacon fat a few
minutes before serving, dredge the breast with
flour✪ Roast Grouse and roast again until nicely browned. The
time required for roasting will depend very much
I
Grouse
I
on the age and size of the bird, a young and tender
bird will be sufficiently cooked in 25 to 30 minutes,
while an older one will require f hour. When
ready, remove the grouse on to a hot dish and
remove the trussing thread or string. Serve
separately a good brown gravy made in the roast-
ing tin (see p. 207), and fried bread-crumbs (see
above). The method of garnishing and choice of
accompaniments is very much a matter of taste
and of fashion. Formerly it was the custom to
serve the bird on a slice of toast, but now this is
usually dispensed with. A garnish of watercress
is in favour at present, and grilled mushrooms are
always suitable. Bread sauce is liked by some,
but is not absolutely necessary, while a well-made
nut sauce, or a fruit sauce, has been fashionable
of late.
Time to roast, £ to § hour.
1229. Broiled or Spatchcock Grouse ✪ Broiled or Spatchcock Grouse
Page 483 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take some stale white bread and rub it through a sieve in order to make fine bread-crumbs. About a cupful will generally be sufficient. Melt a small quantity of clarified or fresh butter (about 1 oz.) in a frying pan, put in the crumbs and stir them gently over the fire until lightly browned, dry and crisp. They should absorb all the fat. Drain on paper, and serve on a small dish with a laceedged paper under them.
Note. — The crumbs may be baked on a tin in the oven with the butter, instead of being browned in a frying pan over the fire.
1226. Roast Blackcock (Coq de Bruyère Roti)
Follow directions given for Roast Grouse (Recipe 1228). They will require from f to 1 hour to cook. Unless the blackcock are very young they are better stewed, braised, or made into a salmi, as they are inclined to be very dry.
Time to roast, § to 1 hour.
1227. Capercailzie, To Cook (Capercalzie)
This bird is usually imported during the winter months. It is moderate in price as a rule, but has rather a strong flavour, which is not liked by everyone. A young bird should always be chosen. They may be roasted and served in the same way as grouse, when basting with milk will help to mellow the flavour. Celery or chestnut sauce is a good accompaniment. Capercailzie are also good boiled or stewed (see Recipes for Boiled or Stewed Fowl).
Time to roast, about 1 hour.
1228. Roast Grouse (Grouse Rôti)
Pluck the bird very carefully, draw it, and wipe it both inside and out with a damp cloth, but do not wash it. Then take a piece of butter the size of a nutmeg, work it up with a little pepper and salt and a squeeze of lemon juice, and put this inside the body along with the liver. Now truss in the same way as a roast fowl (p. 276), using a fine trussing needle and string, as large holes would allow the juice to escape. Tie a slice of fat bacon over the breast, and roast in front of a clear fire or in a good oven. Baste frequently with butter or bacon fat, as the flesh of the grouse is inclined to be dry. Remove the slice of bacon fat a few minutes before serving, dredge the breast with flour and roast again until nicely browned. The time required for roasting will depend very much
Grouse
on the age and size of the bird, a young and tender bird will be sufficiently cooked in 25 to 30 minutes, while an older one will require f hour. When ready, remove the grouse on to a hot dish and remove the trussing thread or string. Serve separately a good brown gravy made in the roasting tin (see p. 207), and fried bread-crumbs (see above). The method of garnishing and choice of accompaniments is very much a matter of taste and of fashion. Formerly it was the custom to serve the bird on a slice of toast, but now this is usually dispensed with. A garnish of watercress is in favour at present, and grilled mushrooms are always suitable. Bread sauce is liked by some, but is not absolutely necessary, while a well-made nut sauce, or a fruit sauce, has been fashionable of late.
Time to roast, £ to § hour.
1229. Broiled or Spatchcock Grouse
Records on this page
Fried Bread-crumbs for GameRoast GrouseBroiled or Spatchcock Grouse