1145. WOODCOCKS AND SNIPES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 25 min Total: 25 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (10)
  1. Pick the birds entirely, neck and head.
  2. Twist the legs at the joints, so as to bring the feet down upon the thighs.
  3. Run a skewer through the thighs and body.
  4. Fasten a noose with string round the head at the joints, across the lower part of the breast.
  5. Bring both ends of the string round the head and tip of the bill, and fasten it on the back.
  6. Cover the woodcocks with layers of bacon, and tie these round with string.
  7. Roast them before the fire for about five-and-twenty minutes, frequently basting them with butter or dripping.
  8. Place some toasted bread under the birds to receive the droppings from the trail.
  9. When done, dish them up with a piece of the toast under each, and water-cresses round them.
  10. Serve some extract of woodcocks (No. 173) separately, in a boat.
Original Text
1145. WOODCOCKS AND SNIPES. THESE are both trussed and roasted in the same manner. First, pick them entirely, neck and head, then twist the legs at the joints, so as to bring the feet down upon the thighs; run them till through the thighs and body, and fasten a noose with string round the head at the joints, across the lower part of the breast; bring both ends round the head and tip of the bill, and fasten it on the back. Cover the woodcocks with layers of bacon, and tie these round with string; roast them before the fire, for about five-and-twenty minutes, fre- quently basting them with butter or dripping; place some toasted bread under the birds, to receive the droppings from the trail, and when done, are done, dish them up with a piece of the toast under each, and water-cresses round them. Serve some extract of wood- cocks (No. 173) separately, in a boat.
Notes
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