Roasted Woodcock or Snipe

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

for roasting

a round of a threepenny loaf ↝ Mother's loaf, pork [Sausages and Luncheon Meats]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
about a quarter of a pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (8)

Put the birds on a little spit.
Take a round of a threepenny loaf and toast it brown.
Lay the toasted bread in a dish under the birds.
Baste the birds with a little butter, letting the trails drop on the toast.
When the birds are roasted, put the toast in the dish, and lay the woodcocks on it.
Pour about a quarter of a pint of gravy into a dish.
Set the gravy over a lamp or chafing-dish for three minutes.
Send them to table.

Original Text

Put them on a little spit; take a round of a threepenny loaf and toast it brown; then lay it in a dish under the birds, baste them with a little butter, and let the trails drop on the toast. When they are roasted put the toast in the dish, lay the woodcocks on it, and have about a quarter of a pint of gravy; pour it into a dish, and set it over a lamp or chafing-dish for three minutes, and send them to table. You are to observe we never take any thing out of a woodcock or snipe.

Notes

—