High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

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Blackcock and Ptarmigan (Prepared and served the same)

are prepared and served the same as partridges.

They are in season from 20th August till 10th December. Grouse are prepared and served in the same manner as partridges, except that a little butter should be put inside them, and about ten minutes before you take them from the fire place a piece of toast under the bird and serve it on the toast. Hand gravy and bread sauce. In season from 12th August to 10th December.

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