Casserole of Game with Beans

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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.’


  • bird or birds
  • ¼ lb. (120 g.) mushrooms
  • 2 onions


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