Home › The Principles of Cookery › Blackcock, Roasted

Blackcock, Roasted

This bird is hard, dry, and flavourless, if not well hung; but the flavour is remarkably fine when it has been kept until it shows some little symptom of having been hung enough. Pick and draw, but do not wash the inside; a dry cloth will be all that is necessary. Truss it like a fowl. Some like the head under the wing, but the former mode is most general. Place it before a brisk fire, and baste unsparingly with butter till done. It will take nearly one hour if a fine male bird, but three-quarters of an hour will be enough for one of moderate size. Dip a piece of thick toast into a little lemon-juice, and lay it in the dripping-pan under the bird ten minutes before it is to be taken from the fire. Serve with the toast under, and a rich brown gravy and bread sauce. Probable cost, 5s. 6d. to 6s. per brace.