Often seen on "bills of fare" as Coq de Bruyere, Heath fowl, Black game and Black grouse.

Braised Black Grouse

The bird picked, singed, drawn and wiped, the breast larded with thin strips of seasoned larding pork; placed in a saucepan with some bacon trimmings, carrot, onions, whole cloves and peppers, moistened with a game sauce and a dash of tarragon vinegar, simmered in the oven till tender; when done, taken up, the braise strained Burgundy wine added to it, then reduced; the bird served with some of the sauce poured over it, and garnished with small sausage balls.

Broiled Black Cock With Jelly

The young birds picked, singed, drawn and wiped, split down the back, backbone and breast bone removed, seasoned with salt and pepper, brushed with butter, broiled; served on toast with a sauce made of jelly and butter melted and beaten together, poured over the bird, a little currant jelly served separate, garnished with chip potatoes, and a sprig of parsley.