Good Cooking of Game

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

All young game birds are best plainly roasted and served with their proper accompaniments (see the table). A chart of roasting times is given according to the size and the type of meat of the different birds, since it is pointless to give a separate recipe for roasting each kind of game bird when the same principles apply to all.

All game birds should after hanging (see the table above) be drawn and trussed for the table, except in the case of woodcock, snipe, quail and plover: these are usually cooked without being drawn, which improves the moistness and flavour. All the recipes given are suitable for pigeons but be careful of their age and quality. A piece of butter about ½ to 1 oz. (15–30 g.) should be put inside any drawn bird whether stuffed or not to help retain moisture.