Roast Woodcock

Ingredients

• an onion
• a slice of salt pork
• butter
• bread-crumbs
• pepper
• salt

Method

1. 1

   Baste the birds in a dripping-pan with onion, salt, and hot water for 10-15 minutes.

2. 2

   Change pans, add salt pork, and baste with butter.

3. 3

   Dredge with flour before serving.

4. 4

   Alternatively, fill with forcemeat and roast.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 281. The excerpt below is the record exactly as published.

pepper and salt. Boil for an in- stant, and serve in a gravy-boat. Or a very nice gravy is made thus : Pour all the fat from the baking pan, and put in the pan a cup boiling water. Stir from the sides and bottom and set back where it will keep hot. Put a tablespoon butter in a small frying- pan with small slice of onion, six pepper-corns and four whole cloves. Cook until the onion is browned, aaa a heaping teaspoon flour, and stir until browned ; then gradually add the gravy in the pan ; boil one minute, strain, and add a half teaspoon lemon juice and three tablespoons currant jelly. Serve both venison and gravy very hot. Or after the venison has been put in the oven chop all bits trimmed GAME. S35 from it, and put over the fire, with any venison bones available, or use beef bones ; cover with boiling water, season Yrith salt and pep- I)er, add ten whole cloves or about quarter of small nutmeg, and simmer gentlv while venison is baking, taking care to keep covered with water, ^ake up the venison when done and keep very hot while gravy is made as follows : Set the baking-pan over the fire, stir into it a heaping tablespoon flour, and brown it, then strain into it the liquid from the bones, season with salt and pepper and stir in as much currant jelly as liked. To bake Venison a la Mode, re- move the bone from the haunch, and make a large quantity of force- meat, or stuffing of bread-crumbs, bits of pork, an onion minced tine, a small piece of celery, or celery-seed, parsley, and sage. Season with pepper and salt to taste. Press in tne stuffing till the hole left by the bone is filled. Sew up the opening and spread over it nice lard, sprinkling with pepper and salt, or bake as above, in a paste, until weU done. Serve with either of the gravies given. Stewed Venison, — Use the neck, shoulder, inferior part of the leg or the backbone with the layer of tender meat each side, for a stew ; cut into several pieces, and put in a stewpan with just water or stock enough to cover it ; add a grated onion, bunch sweet herbs, salt, black pepper, and part of a red pepper pod. Simmer gently from three and a half to four hours, and if it becomes rather dry add boiling water ; it is well to stew with it some slices of fat mutton ; i'ust before serving thicken with flour rubbed smooth in an ounce of mtter. Serve with red currant jelly. Another way is to put the venison in a saucepan in which butter enough to cover half an inch in depth has been made smoking hot. Brown the venison in this and stir with it a tablespoon flour for each pound; when the flour is browned cover the venison with boiling water, add a teaspoon currant jelly for each pound, and season with salt and pepper. Cover closely and stew half an hoijr, or until tender ; serve hot with the sauce in which it has been cooked poured over. For a stew from the remains of roast^ cut the meat from the bones in neat slices, and if there is sufficient of its own gi^vy left, put the meat into this, as it is preferable to any other. Should there not be enough, put the bones and trimmings into a stewpan, with about a pint of any good gravy or stock ; stew gently for an hour, and strain. gravy. Put a little flour and butter into stewpan, keep stirring until brown, then add strained gravy, and let boil, skim and strain again, and when a little cool put in the slices of venison. Place stewpan on back of stove and when on the point of simmering, serve ; do not allow it to boil, or the meat will be hard. Roast Woodcock. — Put an onion, salt and hot water into a drip ping-pan with the birds and baste for ten or fifteen minutes ; then change pan ; put in a slice of salt pork and baste with butter and pork drippings very often; just before serving dredge lightly with 336 GAME. flour and baste. Or fill with a rich forcemeat of bread-crumbs

Cook this with the app: pantry check, scaling, and the assistant.