Name: Casserole of Game with Beans
Cuisine: United Kingdom
Ingredients: 1 tablespoon chopped parsley and chives; thyme, parsley, marjoram; 2 oz. (60 g.) bacon; ½ lb. (240 g.) haricot or butter beans; ¼-½ pint (1½-3 dl.) red wine; 2 onions; 2 oz. (60 g.) butter; 2 carrots; 1 oz. (30 g.) flour; salt and pepper; ¼ lb. (120 g.) mushrooms

Preparation info

Difficulty
Medium

Appears in

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.’

Ingredients

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

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