Crowded "specials" full of expensive people have been going north for the grouse-shooting this week, with additional trains to carry their motor-cars. One anecdote of "the twelfth" is worth repeating, though whether you classify it under "luxury," "publicity" or "stunting" I leave to you. At day-break today four brace of Scotch grouse were shot, taken by aeroplane to London, rushed to the Savoy, stuffed with charcoal (for a preservative be it explained) and sent off by flying-boat io Egypt and Africa. One brace is due on the table at Shepherd's Hotel Cairo, on Sunday night, one in Kenya on Monday, the remaining four at Durban on Tuesday. One wonders what they will cost the diners, and who will be ostentatious enough to buy them.
Now begins the time of the familiar argument, which game bird is really best to eat? With most people now pheasants come rather low down in the list, though the leg of a cold pheasant is very good. Partridges are far juicier. Grouse are generally acclaimed the best of all, but those who have travelled may demur to that.
For. example, a China teal eaten within two or three hours of being shot is marvellous. I also have succulent memories of a riabchick cooked of course in the Russian style and eaten in the Siberian express in the spacious days before the War. But best of all in my humble opinion are a fat spring snipe and a really good bamboo partridge. I shall never be able to decide which is best. But no grouse served up to the millionaires of Cairo or Durban can compare with them. I hope the war will not prevent your getting your fair share when they come in.
Text read from the printed page and cleaned; old type leaves the occasional error.