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COQ - Defined

COQ-The French word for " cock ", hence they have "coq de Bruyere" which in English means black cock or heath fowl, " coq d'Inde " or turkey cock.

Vintage Recipes

Boast Black-Cock (Coq de bruyère Rôti)

Choose some tender young birds, lard them with fine fillets of bacon, and roast. Serve, garnished with slices of lemon, and hand strong gravy in a sauceboat.

Cog de Bruyère en Casserole

Join! the birds neatly, fry them till nicely browned in a little butter, together with sliced onion, carrot, and a bunch of herbes then drain free from fat.

Make a bed of the vegetables at the bottom of the casserole, lay the joints of the birds on this and add sufficient good game stock, mixed with a little light wine, to reach up to. but not to cover, the birds.

Lay a buttered sheet of paper over, put the lid on closely, and stew in the oven very slowly till the birds are tender, the time for this varying of course with their age and length of hanging the weather and larder allow of.

Some mushrooms are a significant improvement when available, and some diced or sliced lean and fat ham or bacon can also b added. When the bird is not served in the casserole cook it whole, first frying it a nice brown betöre stewing it.

A little more stock and wine must \m added from time to time, as that in the casserole evaporates, and the birds must be kept well basted. From an hour and a-half to two hours should be allowed for simmering them.

The stock can be thickened with runs in the usual way, and a little glaze or Lemco added to it when the birds are cooked, keeping them hot while the stock it being thickened and boiled down a little.

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Vintage Culinary Terms - "C"