What a game bird

Country Life Every Week - - Letters To The Editor -

THE din­ner at Clar­idge’s sounded de­li­cious (‘Grouse in pearls’, Au­gust 30), but re­minded me of my dis­as­trous at­tempts to cook and en­joy grouse. I love all types of game and reg­u­larly cook lo­cally raised veni­son, par­tridge, pi­geon and mallard, but good grouse recipes still elude me—mine tasted so aw­ful that even the lo­cal cats refused the left­overs.

To have grouse cooked by Mar­tyn Nail would be a real treat—i re­alise that, hav­ing never been a Fron­tispiece (nor am I likely to be, at my ten­der age), an in­vi­ta­tion might not be forth­com­ing, but I did win the Prim­rose Val­ley Bonny Baby com­pe­ti­tion of 1958. Would that be good enough for an in­vite next year? Gill Smith­son, West York­shire

The Edi­tor replies: When it comes to recipes, I can rec­om­mend Si­mon Hop­kin­son’s roast grouse, bread sauce and game crumbs that will ap­pear in next week’s is­sue.

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