Woodcock, Potted. — Take any niunber
of fresh woodcocks. Pluck them carefully,
and ciit oflE their legs and wings. Split the
birds in halves, and lay them on a dish. Take
away the gizzards with the point of a knife,
and with this exception, leave the inside or trail
undisturbed. Line the inside of an ordinary
potting-pan with thin slices of fat bacon. Fill
it with the woodcocks placed neatly and closely
in layers upon the bacon, and season each layer
with salt and black pepper✪ Woodcock, Potted. WTien the pan is
full, pour as much clarified butter over the
woodcocks as will cover them, and cover the
pan with a coarse paste of flour and water.
Make a hole in the top of the Hd, and bake the
woodcocks in a moderate oven. They must not
be eaten tiU they are quite cold. "V^'^lcn a
skewer can be pushed easily to the bottom of
the pan, the woodcocks are sufiiciently baked.
Woodcock, Potted (another way). — Pick
and clean the bii-ds nicely, but do not draw out
the trail ; fix the bills with small skewers to
the thighs, and the legs on the breasts ; season
them highly with mace, pepper, and salt, and
put them into a deep pot with fresh butter to
bake in a moderate oven. When done enough,
take them out to drain on a sieve, and when
cold, place them in pots, and cover them com-
pletely with clarified butter. Tie them securely
from the air with bladder, and set them in a
dry place.
Woodcock, Potted (another way).—
Eub the woodcocks very well with seasoning,
then surround each with a coating of butter,
and then with a buttered paper, over which
put a paste of flour and water. Lay them upon
tins, and bake them. Do not take off the crust
and paper tiU the woodcocks are cold. Put
one in each pot, and cover it with clarified
butter. The woodcocks must not be drawn.
Woodcock Pudding.— Pluck a wood-
cock very carefully, so as not to injure the
tender flesh, and, without opening it, truss it
for roasting. Line a pudding-basin with
pastry. Put into it a slice of t(;nder rump steak
seasoned with pepper and salt only, put in the
woodcock, and place another steak over it.
Pour over the meat a quarter of a pint of
strong beef gravy, cover the basin with pastry,
tie it rather loosely in a floured cloth, plunge it
into boiling water, and keep it boiling tUl done
enough. Take it up, let it stand a few minutes,
turn it upon a dish, and serve. Time to boil
the pudding, an hour and a half. Probable
cost, woodcocks, seldom bought. Sufficient for
four or five persons.
Woodcock Puree (for patties, crou-
stades, &c.).— Take the remains of dressed
woodcock. Pick the flesh fi-om the bones, and
put the skin, bones, and trimmings into a
saucepan, pour over them a little stock or
water, and add a shallot, a small piece of celery,
a sprig of thyme, and tliree or four pepper-
corns. Let the gTavy simmer gently till it is
strong and good. Mince the flesh finely, and
pound it in a mortar with a spoonful of stock
and a little piece of butter. When reduced
to a p^^lp, rub it through a hair sieve. Strain
th« stock, free it entii-ely from fat, and boil
tiU it is considerably reduced. Season with
pepper, salt, and grated nutmeg, and mix with
it double the quantity of white sauce. If this
is not at hand, a quarter of a pint of cream
and a small spoonfiil of flour will answer the
same purpose.✪ Woodcock, Potted (second method)
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Woodcock, Potted. — Take any niunber
of fresh woodcocks. Pluck them carefully,
and ciit oflE their legs and wings. Split the
birds in halves, and lay them on a dish. Take
away the gizzards with the point of a knife,
and with this exception, leave the inside or trail
undisturbed. Line the inside of an ordinary
potting-pan with thin slices of fat bacon. Fill
it with the woodcocks placed neatly and closely
in layers upon the bacon, and season each layer
with salt and black pepper. WTien the pan is
full, pour as much clarified butter over the
woodcocks as will cover them, and cover the
pan with a coarse paste of flour and water.
Make a hole in the top of the Hd, and bake the
woodcocks in a moderate oven. They must not
be eaten tiU they are quite cold. "V^'^lcn a
skewer can be pushed easily to the bottom of
the pan, the woodcocks are sufiiciently baked.
Woodcock, Potted (another way). — Pick
and clean the bii-ds nicely, but do not draw out
the trail ; fix the bills with small skewers to
the thighs, and the legs on the breasts ; season
them highly with mace, pepper, and salt, and
put them into a deep pot with fresh butter to
bake in a moderate oven. When done enough,
take them out to drain on a sieve, and when
cold, place them in pots, and cover them com-
pletely with clarified butter. Tie them securely
from the air with bladder, and set them in a
dry place.
Woodcock, Potted (another way).—
Eub the woodcocks very well with seasoning,
then surround each with a coating of butter,
and then with a buttered paper, over which
put a paste of flour and water. Lay them upon
tins, and bake them. Do not take off the crust
and paper tiU the woodcocks are cold. Put
one in each pot, and cover it with clarified
butter. The woodcocks must not be drawn.
Woodcock Pudding.— Pluck a wood-
cock very carefully, so as not to injure the
tender flesh, and, without opening it, truss it
for roasting. Line a pudding-basin with
pastry. Put into it a slice of t(;nder rump steak
seasoned with pepper and salt only, put in the
woodcock, and place another steak over it.
Pour over the meat a quarter of a pint of
strong beef gravy, cover the basin with pastry,
tie it rather loosely in a floured cloth, plunge it
into boiling water, and keep it boiling tUl done
enough. Take it up, let it stand a few minutes,
turn it upon a dish, and serve. Time to boil
the pudding, an hour and a half. Probable
cost, woodcocks, seldom bought. Sufficient for
four or five persons.
Woodcock Puree (for patties, crou-
stades, &c.).— Take the remains of dressed
woodcock. Pick the flesh fi-om the bones, and
put the skin, bones, and trimmings into a
saucepan, pour over them a little stock or
water, and add a shallot, a small piece of celery,
a sprig of thyme, and tliree or four pepper-
corns. Let the gTavy simmer gently till it is
strong and good. Mince the flesh finely, and
pound it in a mortar with a spoonful of stock
and a little piece of butter. When reduced
to a p^^lp, rub it through a hair sieve. Strain
th« stock, free it entii-ely from fat, and boil
tiU it is considerably reduced. Season with
pepper, salt, and grated nutmeg, and mix with
it double the quantity of white sauce. If this
is not at hand, a quarter of a pint of cream
and a small spoonfiil of flour will answer the
same purpose.