Game birds

Roast black grouse hen from Erken's 1914 cookbook: larded, browned in butter, roasted 1–1½ hours, served with apples filled with red currant jelly.

Erken's classic whole roast pheasant from 1914: browned in butter, roasted with bouillon and served on a fried bread base with redcurrant jelly.

Pheasant ragout (salmis de faisan) from Erken's Big Cookbook (1914): part-roasted pheasant flambéed with cognac and finished in red wine stock.

Hazel grouse cutlets from Erken's 1914 cookbook: breasts seasoned with juniper, breaded and fried in butter, served with Madeira sauce made from the bones.

Boiled ptarmigan from Erken's 1914 cookbook: boiled with pork belly and celery, served on rice with piped potato and mushrooms. Also suits capercaillie.

Songbirds en cocotte from Erken's 1914 cookbook: small game birds filled with lemon butter, breaded with parmesan, baked in a cocotte, with tomato sauce.

Teal breast with truffle sauce from Erken's Big Cookbook (1914): teal roasted in butter, breasts covered with truffle sauce with olives and mushrooms.

Partridge from Erken's 1914 cookbook: birds covered with pork, browned in butter and braised in bouillon and cream. Served with salad and potatoes.

Woodcock from Erken's 1914 cookbook: birds wrapped in pork fat, roasted in butter, basted with juices and cream, served with bread made from the giblets.

Roast thrush from Erken's 1914 cookbook: small birds bound with pork and fried in butter about 25 minutes, with browned butter sauce and apple sauce.

Roast capercaillie from Erken's 1914 cookbook: larded, browned in butter and roasted 2½–3 hours; sauce of pan juices, cream and redcurrant jelly.

Roast wild duck from Erken's 1914 cookbook: duck tied with pork fat, browned in butter and roasted about ½ hour, with bitter-orange and red wine sauce.

Roast hazel grouse I from Erken's 1914 cookbook: covered with pork fat and fried in butter with bouillon and cream, served with fried potatoes and apples.

Roast hazel grouse II from Erken's 1914 cookbook: scalded in milk and soaked overnight, browned and cooked with cream, served with apple and bread sauce.

Erken's French roast partridge (1914): breast covered with vine leaves and pork fat, roasted in butter, served with stuffed mushroom caps and game sauce.

Quail from Erken's 1914 cookbook: quail covered with vine leaf and pork, fried in butter 15–20 minutes, served on fried bread with cress and bread sauce.

Quail à la Carmen: 12 quail half-fried in butter, placed in a cocotte between layers of apple sautéed in butter, cream poured over and finished in a hot oven.