Woodcocks

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Yield
6.0 woodcocks
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Pluck the woodcocks and draw out the train.
  2. Skewer their bills through their thighs, put their legs through each other, and their feet upon their breasts.
  3. Season them with three or four blades of mace, and a little pepper and salt.
  4. Put them into a deep pot, with a pound of butter over them, and tie a strong paper over them.
  5. Bake them in a moderate oven.
  6. When they are enough, lay them on a dish to drain the gravy from them.
  7. Then put them into potting-pots.
  8. Take all the clear butter from your gravy, and put it upon them.
  9. Fill up your pots with clarified butter.
  10. Keep them in a dry place for use.
Original Text
Woodcocks. TAKE six woodcocks, pluck them, and draw out the train. Skewer their bills through their thighs, put their legs through each other, and their feet upon their breasts. Season them with three or four blades of mace, and a little pepper and salt. Then put them into a deep pot, with a pound of butter over them, and tie a strong paper over them. Bake them in a moderate oven, and when they are enough, lay them on a dish to drain the gravy from them. Then put them into potting-pots; take all the clear butter from your gravy, and put it upon them. Fill up your pots with clarified butter. Keep them in a dry place for use. Snipes must be done in the same manner.
Notes
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