1282.—CAPERCAILZIE, ROASTED. (Fr.—Capercailzie Rôti.)
Ingredients.—1 capercailzie, ¼ of a lb. of beefsteak, 1 or 2 slices of bacon, butter, good gravy, bread sauce (see Sauces and Gravies), fried breadcrumbs, watercress, salad-oil, salt and pepper.
Method.—Prepare and truss the bird in the same way as a roast chicken. Put the beefsteak inside the bird; it greatly improves the flavour, and may afterwards be used in the preparation of some cold meat dish. Cover the breast with slices of, and roast in front clear fire or in a moderate oven for about 1 hour, basting frequently. When ¾ cooked remove the bacon from the breast, dredge lightly with flour, and baste well to give the bird a nice brown appearance. Serve on a hot dish garnished with watercress, previously well washed, dried and seasoned with salt, pepper, and a little salad-oil, and send the gravy, bread sauce and breadcrumbs to table in sauce-boats.
Time.—About 1 hour. Average Cost, 4s. 6d. Seasonable from August 20 to December 20.
The Capercalzie or Wood Grouse (Fr. capercalzie).—This bird, known also as the Cock of the Wood, was once abundant in the Highlands of Scotland, but became for some time almost or entirely extinct; efforts have, however, been made to re-introduce it. and with success. The Capercalzie is the largest of the European gallinaceous birds, measuring some 3 feet in length, and weighing from 9 to 15 lb. The female is about one-third the size of the male, and differs considerably in the colour of her feathers, which are grey, variegated with brownish-black, and striped or stopped with red or bay-black or white, those of the head and tail being of a ruddy hue. The neck of the male is grey, the breast green, the wings brown spotted with black, and the tail feathers black with white spots. The bill is short, with a band of naked scarlet-coloured skin above the eyes. The male is polygamous and lives apart from the female, except at the pairing season. The nest of the capercalzie is built on the ground, and its eggs are of a pale reddish-brown tint, spotted with brown. The capercalzie is found principally in lofty mountainous regions, and is common in N. Asia and in the pine forests of Russia, Sweden and Norway, from whence it is imported during the winter into England.
1283.—FRENCH GAME PIE. (Pâté de Gibier.)
Ingredients.—¾ of a lb. of lean veal, ¾ of a lb of fresh pork, 1 blackcock, pheasant, partridge, or other game, a slice of bacon, 1 large truffle or truffle trimmings, aromatic spice, salt, paste.
Method.—Chop the meat (veal and pork) finely, or pass it through a mincing machine, season it highly with aromatic spice, salt, etc., and add finely-chopped truffle. Cut the game into neat joins. Line a pie-dish with the prepared forcemeat; on this place a layer of pieces of game, then add a few slices of bacon, and more forcemeat; continue to add these until the pie-dish is well filled. Moistien with a gill of stock or water, cover with a good paste crust, decorate and egg over, bake in a moderate oven for about 1¼ hours. Serve hot or cold.
Time.— To bake, about 1¼ hours. Average Cost, 4s. 6d. to 6s.
1284.—GAME, ANDOUILETTES OF. (Fr.—Andouilettes de Gibier.)
Ingredients.—4 ozs. off finely-chopped cooked game, 2 ozs. of finely-