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The birds are rubbed inside and out with salt and pepper, some fresh thyme jammed in the cavity. 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 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, they're removed to rest. game stock is added and the sauce reduced, topped with watercress alongside with parsnips and beet root. so explain what we're eating, because this is as classic as it gets. >> this is specifically scot...

>> this is specifically scottish. this is a grouse, which is the only truly wild game bird in britain. they're the most highly prized as a sporting bird. they're the most difficult to shoot, but more importantly they're the most prized to eat. >> this bread sauce thing, what is that? >> bread sauce, you have to grow up here to love this. it is like pottage. it's soft. it's a very old dish, but it goes very well -- grouse, they're a very gamey meat. it's a very grown-up taste that is slightly repellant, but within that, it is particularly alluring. >> right. >> there is something also sexual ab...