Woodcock, Devilled. — Divide a brace
of under-dressed woodcocks into neat joints, and
scixson the pieces with a savoury powder made
in the proportion of a tea-spoonful of salt to a
tea-spoonful of curry-powder, a tea-spoonful of
cayenne, and a dessert-spoonful of mushroom-
powder. Split the heads, take out the brains
and put them in a basin with the trail, the yolk
of a hard-boiled egg, the grated rind of half a
lemon, a pinch of pounded mace, and a table-
spoonful of soy. Rub the mixture with the
back of a wooden spoon tUl it is smooth, and
add the juice of two fSeville oranges, a table-
spoonful of ketchui), and a glassful of madeira
or sherry. Put the sauce with the birds into
a silver dish over a spirit lamp, stir occasion-
ally, and simmer gently tiU it is very hot
and the flesh has become thoroughly impreg-
nated with the liquor. Stir in quickly a
dessert-spoonful of salad oil, and serve im-
mediately.
Woodcock, Fillets of. — Take sbc
woodcocks, cut neatly the fillets from each side
of the breast and the slices from the sides.
Season them all with pepper and salt. Put the
large fillets into a saucepan, pour claiifled
butter over them, cover with a round of but-
tered paper, and let them cook gently tUl
done enough. Put the small fillets into a
buttered baking-dish, place a little piece of
truffle upon each, and bake in a gentle oven.
Arrange the fillets neatly in a circle on a dish,
put a little truflae puree in the centre, and
serve with brown gravy✪ Woodcock (a la Lucullus) in a boat.
Woodcock, Gravy for. — Plain melted
butter or gravy is generally served with wood-
cocks. It should be put in a tureen, as if it
were poured into the di^ with the birds, it
woo
( 1147 )
WOO
"woiild destroy their flavour. A sauce prepared
as follows may, if preferred, be sent to table
with, the birds. Put a tea-cupful of veal stock
into a saucepan with a small onion, two inches
of thin Icmon-rind, and five or six leaves of
basil. Let the gravy simmer for a few minutes,
then strain it. Put with it the juice of a Seville
orange or of a lemon, a glassful of claret, and
a little salt and cayenne✪ Woodcock, Gravy for. Make it hot, and serve
immediately.
Woodcock, Gravy for (another way).
— See Orange Gravy for Teal, Widgeon, Snipes,
Woodcocks, &c.
Woodcock, Marinaded [see Grouse or
Woodcock, Marinaded).
Woodcock Pie (to be eaten cold) . — Line
the edges of a dish with good puff -paste. Put
a slice of lean veal well seasoned with pepper,
salt, and pounded mace at the bottom, and on
this place a slice of thin lean ham. Pluck four
woodcocks carefully, so as not to injure the ten-
der flesh. Do not open them, but season with
pepper, salt, and mace, and cover them with
layers of bacon. Pack them closely into the
dish, and fill up the empty spaces with hard-
boiled plovers' or hens' eggs. Pour over them a
pint of strong beef gravy, so strong that it will
jelly when cold, and cover the dish with pastry.
Brush it over with egg✪ Woodcock Pie (to be eaten cold), ornament it, and place
in the centre two or three of the feet nicely
cleaned. Bake the pie in a well-heated oven,
until the pastry is done enough. A woodcock
pie is considered a rare delicacy, though it is
rather an expensive one. Time to bake the pie,
three-quarters of an hour. Probable cost, un-
certain, woodcocks being seldom for sale.
Page 2327 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Woodcock, Devilled. — Divide a brace of under-dressed woodcocks into neat joints, and season the pieces with a savoury powder made in the proportion of a tea-spoonful of salt to a tea-spoonful of curry-powder, a tea-spoonful of cayenne, and a dessert-spoonful of mushroompowder. Split the heads, take out the brains and put them in a basin with the trail, the yolk of a hard-boiled egg, the grated rind of half a lemon, a pinch of pounded mace, and a tablespoonful of soy. Rub the mixture with the back of a wooden spoon tUl it is smooth, and add the juice of two Seville oranges, a tablespoonful of ketchup, and a glassful of madeira or sherry. Put the sauce with the birds into a silver dish over a spirit lamp, stir occasionally, and simmer gently tiU it is very hot and the flesh has become thoroughly impregnated with the liquor. Stir in quickly a dessert-spoonful of salad oil, and serve immediately.
Woodcock, Fillets of. — Take sbc woodcocks, cut neatly the fillets from each side of the breast and the slices from the sides. Season them all with pepper and salt. Put the large fillets into a saucepan, pour clarified butter over them, cover with a round of buttered paper, and let them cook gently tUl done enough. Put the small fillets into a buttered baking-dish, place a little piece of truffle upon each, and bake in a gentle oven. Arrange the fillets neatly in a circle on a dish, put a little truflae puree in the centre, and serve with brown gravy in a boat.
Woodcock, Gravy for. — Plain melted butter or gravy is generally served with woodcocks. It should be put in a tureen, as if it were poured into the dish with the birds, it
woo
( 1147 )
WOO
"woiild destroy their flavour. A sauce prepared as follows may, if preferred, be sent to table with, the birds. Put a tea-cupful of veal stock into a saucepan with a small onion, two inches of thin Icmon-rind, and five or six leaves of basil. Let the gravy simmer for a few minutes, then strain it. Put with it the juice of a Seville orange or of a lemon, a glassful of claret, and a little salt and cayenne. Make it hot, and serve immediately.
Woodcock, Gravy for (another way). — See Orange Gravy for Teal, Widgeon, Snipes, Woodcocks, &c.
Woodcock, Marinaded [see Grouse or Woodcock, Marinaded).
Woodcock Pie (to be eaten cold) . — Line the edges of a dish with good puff -paste. Put a slice of lean veal well seasoned with pepper, salt, and pounded mace at the bottom, and on this place a slice of thin lean ham. Pluck four woodcocks carefully, so as not to injure the tender flesh. Do not open them, but season with pepper, salt, and mace, and cover them with layers of bacon. Pack them closely into the dish, and fill up the empty spaces with hardboiled plovers' or hens' eggs. Pour over them a pint of strong beef gravy, so strong that it will jelly when cold, and cover the dish with pastry. Brush it over with egg, ornament it, and place in the centre two or three of the feet nicely cleaned. Bake the pie in a well-heated oven, until the pastry is done enough. A woodcock pie is considered a rare delicacy, though it is rather an expensive one. Time to bake the pie, three-quarters of an hour. Probable cost, uncertain, woodcocks being seldom for sale.
Records on this page
Woodcock (a la Lucullus)Woodcock, DevilledWoodcock, Fillets ofWoodcock, Gravy forWoodcock Pie (to be eaten cold)