A dish often ordered by Victorian and Edwardian gentlemen at their clubs or for a stag dinner at home. This recipe comes from Balliol College, Oxford, and was sometimes ordered by academic gentlemen for private dinners, which were prepared in the college kitchens and sent up with due ceremony to their rooms. The birds are roasted very rare a short time before they are wanted, and then put into a sauce, in which they are gently heated. This is rather an exac
