May
28
2008
There are three varieties of quail in Britain. There is the European quail which occasionally spends the summer and early autumn here, sometimes breeding successfully before migrating back to the continent before winter sets in. For many years, even before the Protection of Birds Act came into being, the quail has been a completely protected bird in Britain, which is no bad thing considering the persecution they suffer at the hands of our French and Italian neighbours. Continue Reading »
May
25
2008
Razor clams should first be steamed for 10 minutes to open them. The meats should be shaken out and the clams should be cleaned by removing the stomachs and splitting open the necks. They should then be washed and cut into sections. The clams should be soaked in 60% brine (1 lb 14 oz salt to 1 gallon of water) for 5 minutes, then rinsed in cold water and drained on racks for 15 minutes. Continue Reading »
May
24
2008
The traditional Scottish recipe for this, the largest of the British and Scandinavian game birds, states that as soon as possible after the bird has been killed, the crop should be removed, the feet cut off and the bird then buried for a fortnight, by which time one should have forgotten where the bird has been buried. This implies that the caper is pretty ghastly fare, but this is an exaggeration, and similar defamatory statements are often made about the black grouse and its female counterpart, the grey hen, which I and many others consider excellent eating. Continue Reading »
May
24
2008
Woodcock are something of a delicacy at any time. They are not normally obtainable in any significant numbers and, roasted on toast in the traditional manner, are appreciated by sportsmen gourmets.
However, I can thoroughly recommend smoked woodcock, and one or two can easily be smoked alongside other species, such as pheasants or quail. When in good condition the woodcock is a fat, moist bird and will retain a good proportion of moisture during smoking. Continue Reading »
