Roast Ptarmigan
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Keep the ptarmigan as long as possible before cooking.
Carefully dress the ptarmigan.
Preheat your oven to 350°F (175°C).
Roast
Bake or roast the ptarmigan until cooked through.
Make the crumbs
Sift the bread crumbs to ensure even size.
Fry the bread crumbs in hot fat until golden brown, about a moment.
Remove the crumbs from the fat and place them on brown paper to drain excess grease.
Serve
Serve the ptarmigan on the fried bread crumbs with brown gravy or bread sauce.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ptarmigan
- Main protein that provides the meat served as the dish's centrepiece.
- Fried bread crumbs
- Crisp, golden base that contrasts with the tender meat and supports it on the plate.
- Fat
- Frying medium that browns and crisps the crumbs while adding richness.
- Brown gravy or bread sauce
- Adds moisture and savoury flavour alongside the meat at serving.
The step that matters
Fry the bread crumbs in hot fat until golden brown. Crumbs brown quickly in hot fat. Too little time leaves them pale and soft, while too much time over-browns them and makes them taste bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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