Salmé of Woodcocks

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Take two woodcocks half roasted, cut them up neatly.
  2. Pound the trimmings with the entrails in a marble mortar.
  3. Put the pounded trimmings and entrails into a stewpan.
  4. Add half a pint of cullis, two chopped eschallots, half a gill of red port, and a bit of rind of lemon.
  5. Season to the palate with pepper, salt, and lemon juice.
  6. Boil the ingredients ten minutes.
  7. Strain the liquor to the carved woodcocks.
  8. Stew gently till done.
  9. Serve them up in a deep dish with sippets of fried bread strewed over.
Original Text
Salmé of Woodcocks. Take two woodcocks half roasted, cut them up neatly, and let the trimmings with the entrails be pounded in a marble mortar; then put them into a stewpan, add half a pint of cullis, two eschallots chopped, half a gill of red port, and a bit of rind of lemon; season to the palate with pepper, salt, and lemon juice. Boil the ingredients ten minutes, and strain the liquor to the carved woodcocks, which stew gently till done. Serve them up in a deep dish with sippets of fried bread strewed over.
Notes
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