Woodcock (No. 76)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (15)
  1. Do not draw the woodcocks, as the trail is considered a “bonne bouche” by lovers of “haut goût.”
  2. Truss their legs close to the body.
  3. Run an iron skewer through each thigh, close to the body.
  4. Tie them on a small bird spit.
  5. Put them to roast at a clear fire.
  6. Cut as many slices of bread as you have birds.
  7. Toast or fry the bread slices to a delicate brown.
  8. Lay the toast in the dripping-pan under the birds to catch the trail.
  9. Baste the birds with butter.
  10. Froth the birds with flour.
  11. Lay the toast on a hot dish.
  12. Place the birds on the toast.
  13. Pour some good beef gravy into the dish.
  14. Send some beef gravy up in a boat.
  15. Garnish with slices of lemon.
Original Text
Woodcock.—(No. 76.) Woodcocks should not be drawn, as the trail is by the lovers of “haut goût” considered a “bonne bouche;” truss their legs close to the body, and run an iron skewer through each thigh, close to the body, and tie them on a small bird spit; put them to roast at a clear fire; cut as many slices of bread as you have birds, toast or fry them a delicate brown, and lay them in the dripping-pan under the birds to catch the trail;144-* baste them with butter, and froth[145] them with flour; lay the toast on a hot dish, and the birds on the toast; pour some good beef gravy into the dish, and send some up in a boat, see Obs. to No. 329: twenty or thirty minutes will roast them. Garnish with slices of lemon. Obs.—Some epicures like this bird very much under-done, and direct that a woodcock should be just introduced to the cook, for her to show it the fire, and then send it up to table.
Notes
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