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Casserole of Game with Beans
Preparation info
Difficulty
Medium
Appears in
The Cookery of England
Published 1975
Served as a luncheon dish at the Garrick Club in the nineteenth century. A noble member is supposed to have said, ‘It’s the beans make the bird.’ ‘You mean,’ replied another, ‘It’s the bird makes the beans.’
Ingredients
- bird or birds
¼ lb. 120 g. 2
Method
Old game birds may be used.
In the evening before the dish is wanted, place the bird or birds whole in a deep casserole with 2 cut onions, 2 carrots, salt and pepper, herbs tied together, and the bacon cut in pieces. Pour over the red wine and leave to marinate. Put the beans to soak in boiling water.
In the morning fill the casserole up with water to cover the birds, cover the