Cassell's dictionary of cookery

of Tubingen. The following is his process, as we find it stated by Dr. Prout, in the " Philosophical Transactions" for 1827: — "Inthelirst place, everything that was soluble in water was removed by frequent maceration and boiling. The wood was then reduced to a minute state of division — that is to say, not merely into fine fibres, but actual powder ; and after being repeatedly subjected to the heat of an oven, was ground in the manner of corn. Wood thus prepared, according to the author, acquires the taste and smell of corn-flour. , It is, however, never very white, but always of a yellowish colour. It also agrees with corn-flour in this respect, that it does not ferment without the addition of leaven, and in this case some leaven of corn-flour is found to answer best. With this it makes a perfectly uniform and spongy bread, and when it is thoroughly baked and has much crust, it has a much better taste of bread than what is made in times of scarcity, prepared from the bran and husks of com. Wood-flour, also, boiled in water, forms a thick, tough, trembling jelly, like that of wheat starch, and which is very nutritious." Woodcock. — Woodcocks, like snipe, are only good when they are fat. They are cooked but in a very few ways. The most delicate parts are the legs and the intestines. The fillets of woodcocks, for those persons who do not like their moat underdone, are tough, and without savour. They are held in high estimation when roasted or en salmi (as a hash). A puree of woodcocks is also served occasionally. They may, however, be dressed in as many ways as young partridges. When roasted, you must always put a toast under them to receive the intestines, which generally drop out while roasting unless paper is used to secure them. Take care to stop the spit when the back is towards the fire, because the legs are to be well done and the fillets underdone.— Tide. . THE WOODCOCK Woodcock (a la Lucullus).— Roast the woodcocks in the usual way, and catch the trail on a toast. Take the birds up when they are still under-di-essed, pour over them a little melted butter with which the yolk of an egg and a little cream has been mixed, sprinkle grated bread-crumbs lightly over them, brown them in a Dutch oven or with a salamander, and serve with brown gravy. Time to roast the woodcocks, fifteen to twenty minutes. Probable cost, uncertain. Woodcock (a la Perigueux).— Truss three woodcocks, cover them with layers of bacon, and tie these on securely with string. Put them into a stewpan, pour over them as much richly-flavoured stock as will barely cover them, and add a glassfid of sherry or madeira. Let them simmer gently tiU done enough. Drain them, and remove the tapes. Put them on a dish, pour over them some Perigueux or truffle sauce, and serve. Woodcock, Chaud Froid of.— Truss four woodcocks, and to keep them from acquiring any colour, wrap them in buttered writing-paper. Roast before a clear fire, let them get cold, and cut them into neat joints. Make a little highly-seasoned and stifily-reduced allemande sauce. Cover the joints of woodcock evenly with this, and put them on a dish in a cold place till it is set. Put in the centre of a dish a block of fried bread three inches high and an inch and a half across. Place the woodcock round this in a pyramidal form, and ornament the dish with aspic jelly.