Beed Birds^ Boasted. — Prepare 12 birds the same as in fore-
going recipe, season them with salt, cover the breasts with a thin
slice of larding pork ; place them in a roasting pan, spread Ys tea-
spoonful butter over each bird, set in a medium-hot oven to roast
440 GAME.
from 10 to 12 minutes ; dress them on 6 slices of buttered toast,
free the gravy from fat, dilute it with a few spoonfuls broth, and
serve it with the birds, or pour a little over each bird. In roasting
birds care should be taken not to have the pan in which the birds
are roasted any larger than is necessary to hold them.
Woodcocky in seasofi frarn August 16th to February 1st.
Woodcock^ Boasted. — Select 3 fine woodcocks, pick, singe,
and draw them ; remove the skin from neck and head, pick out the
eyes, twist the feet together, run the bill through the left foot;
season the birds with salt, cover the breasts with a thin slice of lard-
ing pork, and lay them in a roasting pan; pour over 2 ounces
melted butter, set them in a hot oven, and roast from 15 to 20 min-
utes ; chop the hearts and livers of the woodcocks fine, mix them
with Yg ounce melted butter, 2 tablespoonfuls grated bread crumbs,
season with 1 even teaspoonful salt, Y4 even teaspoonful pepper, and
a sprinkle of nutmeg ; mix all together. Then cut 3 slices from a
stale loaf of baker's bread, cut each slice into 2 pieces, pare off the
rind, trim them neatly, and spread both sides over with a little but-
ter ; lay them on a tin pan, set the pan in a hot oven till the bread
has obtained a fine golden color, then remove, and cover one side of
them with the chopped hearts and livers ; return them to the pan,
pour over a little melted butter, and bake 5 minutes in a hot oven ;
cut the birds in halves, lay 1 half over each piece of crotltons, gar-
nish with water cress, and serve ; dilute the gravy with a little con-
somme and serve in a sauce bowl.
Woodcock, Broiled. — Broil the woodcock the same as quail,
and garnish with broiled bacon.
Snipey in season from September 1st to January 1st
English Snlpe^ Boasted.— Pick, singe, and draw Vi dozen
fine snipes, remove the skin from the heads, pick out the eyes, truss
the legs together, skewer the head under one leg, season with salt,
and cover the breasts with a thin layer of larding pork ; place the
birds in a roasting pan, pour over 1 ounce melted butter,✪ Roasted Woodcock set the pan
GAME. 441
in a hot oven, pour 1 gill of water in the pan, and roast and baste
frequently till done. Chop the hearts and livers fine, mix them
with Ys ounce melted butter, 1 tablespoonful grated bread crumbs,
season with pepper and salt and a little nutmeg ; spread this over 6
pieces of bread croutons, sprinkle over them a little melted butter, and
place for 5 minutes in a hot oven. Lay the croutons on a hot dish,
dress the birds over them, garnish with water cress ; free the gravy
from fat, add a little broth, cook 3 minutes ; then strain and serve
with the birds. Snipe may be potted or broiled the same as quails.
Partridge^ from August 15th to February Ist,
Page 296 · 2 recipe records on this page
Presented as published in 1914. 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
Reed Birds, Roasted. — Prepare 12 birds the same as in foregoing recipe, season them with salt, cover the breasts with a thin slice of larding pork ; place them in a roasting pan, spread Ys teaspoonful butter over each bird, set in a medium-hot oven to roast
from 10 to 12 minutes ; dress them on 6 slices of buttered toast, free the gravy from fat, dilute it with a few spoonfuls broth, and serve it with the birds, or pour a little over each bird. In roasting birds care should be taken not to have the pan in which the birds are roasted any larger than is necessary to hold them.
Woodcock, in season from August 16th to February 1st.
Woodcock^ Boasted. — Select 3 fine woodcocks, pick, singe, and draw them ; remove the skin from neck and head, pick out the eyes, twist the feet together, run the bill through the left foot; season the birds with salt, cover the breasts with a thin slice of larding pork, and lay them in a roasting pan; pour over 2 ounces melted butter, set them in a hot oven, and roast from 15 to 20 minutes ; chop the hearts and livers of the woodcocks fine, mix them with Yg ounce melted butter, 2 tablespoonfuls grated bread crumbs, season with 1 even teaspoonful salt, Y4 even teaspoonful pepper, and a sprinkle of nutmeg ; mix all together. Then cut 3 slices from a stale loaf of baker's bread, cut each slice into 2 pieces, pare off the rind, trim them neatly, and spread both sides over with a little butter ; lay them on a tin pan, set the pan in a hot oven till the bread has obtained a fine golden color, then remove, and cover one side of them with the chopped hearts and livers ; return them to the pan, pour over a little melted butter, and bake 5 minutes in a hot oven ; cut the birds in halves, lay 1 half over each piece of croutons, garnish with water cress, and serve ; dilute the gravy with a little consomme and serve in a sauce bowl.
Woodcock, Broiled. — Broil the woodcock the same as quail, and garnish with broiled bacon.
Snipe, in season from September 1st to January 1st
English Snipe, Roasted.— Pick, singe, and draw Vi dozen fine snipes, remove the skin from the heads, pick out the eyes, truss the legs together, skewer the head under one leg, season with salt, and cover the breasts with a thin layer of larding pork ; place the birds in a roasting pan, pour over 1 ounce melted butter, set the pan
in a hot oven, pour 1 gill of water in the pan, and roast and baste frequently till done. Chop the hearts and livers fine, mix them with Ys ounce melted butter, 1 tablespoonful grated bread crumbs, season with pepper and salt and a little nutmeg ; spread this over 6 pieces of bread croutons, sprinkle over them a little melted butter, and place for 5 minutes in a hot oven. Lay the croutons on a hot dish, dress the birds over them, garnish with water cress ; free the gravy from fat, add a little broth, cook 3 minutes ; then strain and serve with the birds. Snipe may be potted or broiled the same as quails.
Partridge^ from August 15th to February Ist,
Records on this page
Roasted WoodcockRoasted English Snipe