Broiled Woodcocks

Ingredients

• six fine woodcocks
• a tablespoonful of sweet oil
• a gill of maitre d'hotel butter
• six pieces of heart-shaped fried bread
• six slices of fat bacon

Method

1. 1

   Prepare the woodcocks by seasoning with salt, pepper, and sweet oil.

2. 2

   Boil them well, then broil for four minutes on each side.

3. 3

   Arrange on a dish with fried bread, spread with maitre d'hotel butter, decorate with bacon, and serve.

As published

This recipe was extracted from Kirmess cook book (1907), page 84. The excerpt below is the record exactly as published.

e gill of maitre d'hotel butter on top, decorate the dish with watercress and serve. BOASTED SNIPES. Oscar, Waldorf-Astoria. Pluck, singe and draw some snipes and take out the backbones. Chop fine a quantity of fresh pork and mix with it an equal amount of chopped raw mushrooms, one pinch of shallot, some parsley, salt and pepper. Fill the birds with the above mixture, sew them up and truss ; fix the snipes on a spit and roast them in front of a clear fire or, if not convenient, roast them in oven, basting them constantly with butter. Place some slices of bread underneath the birds in the dripping pan. Put two sliced onions into a stewpan with a small lump of butter, season with salt and pepper, and fry imtil well browned; then dredge in a little flour, and stir in by degrees about one-half pint of stock, and boil it gen- tly imtil the onions are cooked. Fry the trails of the snipes with three cliicken livers, season them, pound and pass them through a fine hair-sieve. Put the pur6e of trails into a saucepan with a little white wine and the onions, stir them over the fire for a few minutes, but do not allow them to boil. When cooked remove the snipes from the fire, brush them over with melted glaze, put the pieces of bread from the dripping pan on a hot dish, stand the snipes on them, pour sauce over and serve. 190 KIRMESS COOK BOOK. BBOILED WOODCOCKS. Oscar, Waldorf-Astoria. Plucky singe, draw, pick out the eyes, and remove the skin from the heads of six fine woodcocks, wipe them neatly, and split them through the backs without separating the parts. Put them on a dish, season with a little salt and pepper, and a tablespoonful of sweet oil. Boll them well with the seasoning and put them on to broU with the bills stuck in the breasts. Let them broil for four minutes on each side, then arrange them on a dish with six pieces of heart-shaped fried bread covered with minced hearts and livers as for roasted woodcock, spread over a gill of mattre d'hdtel butter, decorate with six slices of fat bacon

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