Seasonable from the middle of August to the end of December.
Note: Let these birds hang for a few days, or they will be tough and tasteless, if not well kept
Ingredients
Black-cock
butter
toast
Directions
Pluck and draw the birds
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.
Put them down to a brisk fire
Well baste them with butter
Serve with a piece of toast under, and a good gravy and bread sauce.
Trussing these birds with the head on is still practised by many cooks, but the given method is now considered the best.
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. Source: The Book of Household Management by Isabella Beeton (1859)
Beef, Roasted
