would as gentlemen of leisure require a cook and adrian has recommended the supremely well-suited fiona cullinaneional game cookery. for dinner, it's grouse. shot, then hung until the already funky game bird gets pleasingly ripe. the birds are rubbed inside and 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 some parsnips and beet root. >> so explain what we're eating, because this is as classic as it gets. >> 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 bir