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📝 Description
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🥘 Ingredients
Black-cock, butter, toast. [Illustration: ROAST BLACK-COCK.]
👨🍳 Method
Let these birds hang for a few days, or they will be tough and tasteless, if not well kept. Pluck and draw them, and wipe the insides and outsides with a damp cloth, as washing spoils the flavour. Cut off the heads, and truss them, the same as a roast fowl, cutting off the toes, and scalding and peeling the feet. Trussing them with the head on, as shown in the engraving, is still practised by many cooks, but the former method is now considered the best. Put them down to a brisk fire, well baste them with butter, and serve with a piece of toast under, and a good gravy and bread sauce. After trussing, some cooks cover the breast with vine-leaves and slices of bacon, and then roast them. They should be served in the same manner and with the same accompaniments as with the plainly-roasted birds.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried roasting a black-cock this week, a game bird that's not often seen on modern menus. I found the process surprisingly meditative, from the careful plucking and trussing to the patient basting with butter. The most delightful surprise was the toast placed underneath the bird while it roasted; it absorbed the drippings and created a savory, crisp base that elevated the entire dish. It's a simple touch that I'll remember for future roasts, whether game or poultry. This recipe is perfect for the weekend cook who enjoys a bit of old-world charm. The process is hands-on and requires some patience, but the results are well worth it. The black-cock itself has a rich, robust flavor that pairs beautifully with the classic accompaniments of gravy and bread sauce. If you can get your hands on a black-cock or a similar game bird, this is a recipe that will impress and satisfy.
