To roast Woodcocks or Snipes

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 (5)
Instructions (5)
  1. Take out the trail, then roast the birds.
  2. Ten minutes before they are done bake a toast.
  3. Put the trail into a stewpan, with a little cullis and fresh butter, and boil them together.
  4. When the woodcocks are to be served up put the sauce over the toast, and the woodcocks upon it.
Note
  1. If the woodcocks are thin roast them with a bard of bacon over.
Original Text
To roast Woodcocks or Snipes. Take out the trail, then roast the birds, and ten minutes before they are done bake a toast, put the trail into a stewpan, with a little cullis and fresh butter, and boil them together. When the woodcocks are to be served up put the sauce over the toast, and the woodcocks upon it. N. B. If the woodcocks are thin roast them with a bard of bacon over. [88]
Notes
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