As an instance, however, of what cooks may come
to, we will mention an Italian method of spoiling
grouse — the ingredients for this extraordinary dish
comprising mace, garlic, brandy, macaroni, tomato
sauce, and Parmesan cheese✪ Italian Method of Cooking Grouse. Imagine what a dish
this Italian cook and our farmer’s wife could manufac-
ture between them !
The first point to be considered with regard to
game is, How long should it be kept ?
When game is bought, it is of course impossible to
say how long it has been killed, except from appear-
ances. As a rule, the first symptom of discolouring,
or the faintest smell of being high, shows that the
birds are ripe for cooking. We would, however, allow
a pheasant a longer time than either a partridge or a
grouse. A thoroughly fresh pheasant is more tough
than a fowl.
Game, in fact, should be treated exactly like a
good haunch of mutton. No one would keep a haunch
till it is high, but yet every one knows that the longer
it is kept the more tender it becomes. In a large
number of London shops the game for sale has
already been kept too long, reminding one of the
Game and Gravy. 165
story of the man who arrived home after a days’ shoot-
ing, who had, however, been driven to buy a brace
for appearances, the look of which called forth the
remark from his wife —
“ Well, my dear, it is time they were shot, for they
are getting very high.”
The next point to be considered is the actual cook-
ing. We will suppose the birds ready trussed. They
should be wiped inside, but never washed.
All game requires a brisk fire, and plenty of basting.
It is the custom among French cooks to fasten a thin
slice of bacon over the breast, in order to prevent the
bird being too dr}-. Indeed, they go so far as to
send the bird to table with the bacon still on. In my
opinion, this spoils the flavour of the bird altogether,
giving it what may be termed a greasy taste. If bacon
is fastened on at all, it should be taken off before the
bird is taken down ; the breast should then be basted
with a little butter, and frothed and browned before it
is sent up.
With regard to the time that it takes to cook game,
it is difficult to lay down any general rule. The time
of course varies with the size of the birds. Young:,
small partridges want about twenty-five minutes ;
good-sized partridges as much as thirty-five minutes ;
small grouse will take a little over half an hour,
and good-sized ones require three-quarters ; pheasants
i66
Common-sense Cooker y.
require from thirty-five minutes to an hour ; or even
more, according to the size.
Page 66 · 1 recipe record on this page
Presented as published in 1880. 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
As an instance, however, of what cooks may come to, we will mention an Italian method of spoiling grouse — the ingredients for this extraordinary dish comprising mace, garlic, brandy, macaroni, tomato sauce, and Parmesan cheese. Imagine what a dish this Italian cook and our farmer’s wife could manufacture between them !
The first point to be considered with regard to game is, How long should it be kept ?
When game is bought, it is of course impossible to say how long it has been killed, except from appearances. As a rule, the first symptom of discolouring, or the faintest smell of being high, shows that the birds are ripe for cooking. We would, however, allow a pheasant a longer time than either a partridge or a grouse. A thoroughly fresh pheasant is more tough than a fowl.
Game, in fact, should be treated exactly like a good haunch of mutton. No one would keep a haunch till it is high, but yet every one knows that the longer it is kept the more tender it becomes. In a large number of London shops the game for sale has already been kept too long, reminding one of the
Game and Gravy. 165
story of the man who arrived home after a days’ shooting, who had, however, been driven to buy a brace for appearances, the look of which called forth the remark from his wife —
“ Well, my dear, it is time they were shot, for they are getting very high.”
The next point to be considered is the actual cooking. We will suppose the birds ready trussed. They should be wiped inside, but never washed.
All game requires a brisk fire, and plenty of basting. It is the custom among French cooks to fasten a thin slice of bacon over the breast, in order to prevent the bird being too dry. Indeed, they go so far as to send the bird to table with the bacon still on. In my opinion, this spoils the flavour of the bird altogether, giving it what may be termed a greasy taste. If bacon is fastened on at all, it should be taken off before the bird is taken down ; the breast should then be basted with a little butter, and frothed and browned before it is sent up.
With regard to the time that it takes to cook game, it is difficult to lay down any general rule. The time of course varies with the size of the birds. Young:, small partridges want about twenty-five minutes ; good-sized partridges as much as thirty-five minutes ; small grouse will take a little over half an hour, and good-sized ones require three-quarters ; pheasants
Common-sense Cooker y.
require from thirty-five minutes to an hour ; or even more, according to the size.
Records on this page
Italian Method of Cooking Grouse