Name: Grilled or Spatchcocked Game
Cuisine: United Kingdom
Ingredients: pepper and salt; 2 oz. (60 g.) butter; watercress any of these as garnishes, if liked; bacon any of these as garnishes, if liked; tin pâté de foie any of these as garnishes, if liked; croûtons any of these as garnishes, if liked; mushrooms any of these as garnishes, if liked

Preparation info

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

A London clubman’s dish.

Ingredients

young bird or birds, ½ or 1 per person, according to size
2 oz. (60 g.) butter

Method

All small young birds, including poussins and ducklings, may be cooked in this way, which is quick and delicious. It is essential that the bird should be really young and quite small.

Take a sharp, heavy knife and cut the drawn but untrussed bird right through the breast bone so that the bird can be opened out flat, the two halves joined only along the back. Lay on the preheated grill,

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Ingredients

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