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Are the most prized to eat. >> anthony: and this bread sauce thing, what, what is that? >> a.a.: bread sauce, which is, so, you really have to grow up here to love this. it's like pottage, it's a --sauce. >> anthony: mhm. >> a.a.: it's a very --it's a very old dish. and it, but it goes very well with the grouse, they're a very gamey meat. it's a very grownup taste that is, that is slightly, slightly repellent. but it is, within that, it is particularly alluring. >> anthony: right. >> a.a.: it's, and there is something also sexual about it, that people don't often talk about. >> anthony: right....

Of the british isles, bread sauce is a must. we don't do this in america, but here? it's essential. basically, it's milk, simmered with flavoring agent, like an onion piquet, nutmeg, and bay leaf, then thickened with rasping of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare, then removed to rest, and the pan deglazed with red wine, game stock is added, and the sauce reduced. topped with watercress, alongside some parsnips and beetroot. >> anthony: so explain what we're eating because this is --. >> a.a: this is --. >> anthony: --as classic as it gets, rig...

Most difficult to shoot. uh, but more importantly, they are the most prized to eat. >> anthony: and this bread sauce thing, what, what is that? >> a.a.: bread sauce, which is, so, you really have to grow up here to love this. it's like pottage, it's a --sauce. >> anthony: mhm. >> a.a.: it's a very --it's a very old dish. and it, but it goes very well with the grouse, they're a very gamey meat. it's a very grownup taste that is, that is slightly, slightly repellent. but it is, within that, it is particularly alluring. >> anthony: right. >> a.a.: it's, and there is something also sexual about it...

In traditional game bird cookery of the british isles, bread sauce is a must. we don't do this in america, but here? it's essential. basically, it's milk, simmered with flavoring agent, like an onion piquet, nutmeg, and bay leaf, then thickened with rasping of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare, then removed to rest, and the pan deglazed with red wine, game stock is added, and the sauce reduced. topped with watercress, alongside some parsnips and beetroot. >> anthony: so explain what we're eating because this is --. >> a.a: this is --. >> anth...

Out with salt and pepper, some fresh thyme jammed in the cavity. browned in the pan, plenty of butter to baste with. in traditional game bird cookery of the british isles, bread sauce is a must. we don't do this in america, but here it's essential. basically, it's milk simmered with a flavoring agent like onion pique and nutmeg and bay leaf and then thickened with raspings of bread. grouse barded with bacon, then roasted in the oven. nicely rare to medium rare and then removed to rest in a pan deglazed with red wine. game stock is added and the sauce reduced, topped with watercress alongside s...