WOODCOCK. — To prepare the woodcock, wash, remove the crops, and draw or not, as preferred. Fold the legs and wings close to the body and bend the head forward so that the long bill may be run, skewerwise, through the legs and wings, thus hold- ing them in place. Put 2 slices of toast in the bottom of a large, deep fireproof soup-plate, and place two birds, side by side, upon this; put a lump of butter✪ Woodcock upon each, and invert a large saucer or small plate over them. Over the opening left about the edge of the saucer, lay a strip of pastry, that all air may be excluded. Set in the oven for 7 minutes, then make an incision in the pastry, and allow the steaim to escape. Cover this small hole with a bit of fres'h pastry, return the birds to the oven and cook for half an hr. Pour melted butter over the woodcock, serve on toast on which they were cooked, and garnish with strips of the brown pastry.^^Mrs. Anna Rogers, 3417 S. Dearborn St., Chicago, 111. BARDED WOODCOCK.— Reniove the crop, skin the head and take out the eyes; scald the feet and legs, and skin them a& high as the first joint. Draw the bird, if preferred. Sprinkle well with salt, and drawing the head down to the feet, wrap the bird in a thin slice of clear salt pork✪ Barded Woodcock; run a skewer through to keep the pork, head and feet in position, and run from 3 to 6 birds on eachi skewer. Rub soft butter over the parts not covered by the pork and dredge all with flour. Place toasted bread under each bird in the baking-pan, rest the ends of the skewers on the edges of the pan, place the latter in a very hot oven, and cook 15 to 20 minutes, according to the oven. Slip each bird on its slice of toast, and' serve very hot, pouring the gravy from the pan over all. Any small birds may be cooked in this way. — Mrs. Allan George, Park Ridge, 111. ROASTED WOODCOCK.— Skin the head and neck of the bird, pluck the feathers and truss it by bringing the beak of the bird under the wing, and fastening the pinion to the thigh. Put a piece of bread under each bird to catch the drippings, baste with 312 FOWL butter, dredge with flour, and roast 15 to 20 minutes over a sharp fire. When done, cut the bread in diamond-shapes, each piece large enough to stand one bird on, arrange on a platter and serve with gravy enough to moisten the bread. Garnish with Slices of lemon. Snipe are similar to woodcock and may be served in the same manner, but will require less time to roast. — Mrs. John Mur- ray, Jr., 1414 S. 8th Ave., Maywood, 111. MEATS GRAVY — Take a teaspoon of butter and a tablespoon of flour and let it get yellow in the pan, but not brown, turn this into the dripping from any meat, add potato water✪ Gravy to make the amount of gravy desired, and stir until smooth. This gives a golden colored gravy. — Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111. BROWN FLOUR FOR GRAVIES.— Put some sifted flour✪ Brown Flour for Gravies, dry, into a baking tin, and bake deep brown in the oven. For a cup of liquid use 1 tablespoon of flour. Make smooth with water, same as raw flour. — Eloise Jennings, Winnetka, III.

AI-modernized reading of the original text

WOODCOCK. — To prepare the woodcock, wash, remove the crops, and draw or not, as preferred. Fold the legs and wings close to the body and bend the head forward so that the long bill may be run, skewerwise, through the legs and wings, thus holding them in place. Put 2 slices of toast in the bottom of a large, deep fireproof soup-plate, and place two birds, side by side, upon this; put a lump of butter upon each, and invert a large saucer or small plate over them. Over the opening left about the edge of the saucer, lay a strip of pastry, that all air may be excluded. Set in the oven for 7 minutes, then make an incision in the pastry, and allow the steaim to escape. Cover this small hole with a bit of fresh pastry, return the birds to the oven and cook for half an hr. Pour melted butter over the woodcock, serve on toast on which they were cooked, and garnish with strips of the brown pastry.— Mrs. Anna Rogers, 3417 S. Dearborn St., Chicago, 111. BARDED WOODCOCK.— Remove the crop, skin the head and take out the eyes; scald the feet and legs, and skin them as high as the first joint. Draw the bird, if preferred. Sprinkle well with salt, and drawing the head down to the feet, wrap the bird in a thin slice of clear salt pork; run a skewer through to keep the pork, head and feet in position, and run from 3 to 6 birds on each skewer. Rub soft butter over the parts not covered by the pork and dredge all with flour. Place toasted bread under each bird in the baking-pan, rest the ends of the skewers on the edges of the pan, place the latter in a very hot oven, and cook 15 to 20 minutes, according to the oven. Slip each bird on its slice of toast, and serve very hot, pouring the gravy from the pan over all. Any small birds may be cooked in this way. — Mrs. Allan George, Park Ridge, 111. ROASTED WOODCOCK.— Skin the head and neck of the bird, pluck the feathers and truss it by bringing the beak of the bird under the wing, and fastening the pinion to the thigh. Put a piece of bread under each bird to catch the drippings, baste with butter, dredge with flour, and roast 15 to 20 minutes over a sharp fire. When done, cut the bread in diamond-shapes, each piece large enough to stand one bird on, arrange on a platter and serve with gravy enough to moisten the bread. Garnish with Slices of lemon. Snipe are similar to woodcock and may be served in the same manner, but will require less time to roast. — Mrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, 111. GRAVY — Take a teaspoon of butter and a tablespoon of flour and let it get yellow in the pan, but not brown, turn this into the dripping from any meat, add potato water to make the amount of gravy desired, and stir until smooth. This gives a golden colored gravy. — Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111. BROWN FLOUR FOR GRAVIES.— Put some sifted flour, dry, into a baking tin, and bake deep brown in the oven. For a cup of liquid use 1 tablespoon of flour. Make smooth with water, same as raw flour. — Eloise Jennings, Winnetka, III.

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WoodcockBarded WoodcockGravyRoasted WoodcockBrown Flour for Gravies

The Cook County cook book