Woodcocks and Snipes

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (6)
  1. As these birds are remarkably tender to pick, especially if they should not happen to be quite fresh, the greatest care must be taken how you handle them; for even the heat of the hand will sometimes take off the skin, which will totally destroy the beautiful appearance of the bird.
  2. Having picked them clean, cut the pinions of the first joint, and with the handle of a knife beat the breast-bone flat.
  3. Turn the legs close to the thighs, and tie them together at the joints.
  4. Put the thighs close to the pinions, put a skewer into the pinions, and run it through the thighs, body, and the other pinion.
  5. Skin the head, turn it, take out the eyes, and put the head on the point of the skewer, with the bill close to the breast.
  6. Remember, that these birds must never be drawn.
Original Text
Woodcocks and Snipes. AS these birds are remarkably tender to pick, especially if they should not happen to be quite fresh, the greatest care must be taken how you handle them; for even the heat of the hand will sometimes take off the skin, which will totally destroy the beautiful appearance of the bird. Having picked them clean, cut the pinions of the first joint, and with the handle of a knife beat the breast-bone flat. Turn the legs close to the thighs, and tie them together at the joints. Put the thighs close to the pinions, put a skewer into the pinions, and run it through the thighs, body, and the other pinion. Skin the head, turn it, take out the eyes, and put the head on the point of the skewer, with the bill close to the breast. Remember, that these birds must never be drawn.
Notes
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