To Roast Black Cock and Gray Hen
From Modern cookery, in all its branches, 1884
Serves 2
Roast for 45 minutes to 1 hour.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 269. The excerpt below is the record exactly as published.
TO ROAST BLACK COCK AND GRAY HEN. In season during the same time as the common grouse, and found like them on the moors, but less abundantly. These birds, so delicious when well kept and well roasted, are tough and comparatively flavourless when too seon dressed. They should hang therefore till they give unequivocal indication of being ready for the spit. Pick and draw them with exceeding care, as the skin is easily broken ; truss them like pheasants, lay them at a mo- derate distance from a clear brisk fire, baste them plentifully and constantly with butter, and serve them on a thick toast which has been laid under them in the dripping-pan for the last ten minutes of their roasting, and which will have imbibed a high degree of savour : some cooks squeeze a little lemon-juice
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Cook this with the app: pantry check, scaling, and the assistant.