The Swedish, French, American cook book

Pick, singe, and wash the woodcock well; cut the head off; take the insides out — carefully, removing the gall from the liver; chop heart and liver fine. Rub over with some melted butter, pepper, and salt; put the birds on a broiler and broil for about eight minutes — four minutes on each side; put on a plate with some melted butter. In the meantime, fry the insides, heart and liver, in butter, pepper, and salt, for about six minutes, put it on pieces of toast that have been prepared — one for each bird; put one bird on top of each, and pour over some melted butter and chopped parsley; garnish with watercress in the centre. Serve, with broiled curled bacon all around, with the salad, for luncheon or dinner. Woodcock with Watercress ( Becasse au Cresson ) a la Salmis Pick, singe, and wash the woodcock well; split in halves; remove the insides; free liver from gall, chop heart and liver very fine, put the pieces in a pan. Make a rich brown gravy from butter, flour, rich stock and wine; color with kitchen bouquet and flavor with beef extract; pour sufficient gravy over the birds to cover them, and let cook from twenty to twenty-five minutes — slowly. When done, arrange on a platter, one piece resting on top of an¬ other, with a paper frill on the bone. Remove fat from the pan, flavor with some more sherry, strain the sauce around; garnish in the centre with watercress and all around with triangles of toast that have been spread with the heart, liver, and the insides fried in butter, and flavored with sherry, pepper, and salt. Serve as an entree with currant jelly, crabapple jelly, etc. Woodcock ( Becasse ) a la Chasseur Make a rich mushroom sauce highly flavored with wine. Pick, singe, and wash the woodcock well; clean the head thoroughly, remove the insides, put the bill into the breast, leaving the bird whole; tie up plump. Put the birds in this mushroom sauce, let simmer slowly — with a tight cover — from twenty to twenty- five minutes. When done, take out, glaze with a brown glaze, put on pieces of toast that have been spread with the insides of the bird; after it has been fried in butter, flavored with sherry, pepper, and salt; arrange on a platter in the form of a ring, and pour in the centre and around the mushroom sauce. Garnish with watercress at four points on the platter. Serve with the salad, or as an entree for luncheon or dinner. Woodcocks with Mushrooms, a la Upsala Becasses aux Champignons, a la Upsala Are cooked in the same way as Woodcock a la Chasseur [see re¬ cipe], only they are cut in halves and dressed in crown style — one piece resting on top of another — on a hot foundation of hominy with a paper frill on the leg of each bird and the mushroom sauce in the centre. Fillets of Woodcock ( Filets le Becasse ) a la Laconia