Roasted Woodcock

Ingredients

• wrap each bird in a slice of bacon
• put a toast under them
• seasoned with butter
• salt
• pepper
• a little lemon-juice

Method

1. 1

   Truss the woodcocks and roast in a hot oven for ten minutes on seasoned toast.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 216. The excerpt below is the record exactly as published.

peppercorns, two bay- leaves, one small branch of thyme. The leg must be turned over two or three times every day. When ready to cook remove it from the marinade, and clear it of all vegetables attached to it. Put a few thin slices of larding- pork at the bottom of the roast-pan. Sprinkle half a table-spoonful of salt all over the leg and place it in the pan, with two table-spoonfuls of but- ter. Cover with a piece of white pa- per, well buttered. Roast in a hot oven one hour ; remove the paper, add six table-spoonfuls of the mari- nade, previously strained, and cook fifteen minutes more. After the first half-hour baste every fifteen minutes. Serve on a hot platter. Remove all the fat from the gravy. Serve with currant jelly. Venison (Kentucky recipe). — Take a haunch of venison, put in a large kettle, cover with boiling water, and boil until tender ; drain off the water, put half a pound of butter with salt and pepper in the kettle, set over a moderate fire, and let brown, first on one side, and then on the other. Ven- ison cooked in this way retains its natural flavor, and will be found delicious. Venison, Marinaded and Baked. — Take a shoulder of venison, bone and flatten it, lay it in a deep dish with a pint of vinegar, half a pint of oil, a sliced onion, a bunch of sweet herbs, the grated rind of a Seville orange, a pinch of grated nutmeg, and a little pepper, salt, and powdered sugar. A glassful of white wine may be added or not. Let it re- main in this marinade for forty- eight hours, and turn it about three or four times. Take it up, cover with greased paper, and bake in a moderately heated oven until done enough. Serve with venison sauce. Time to bake the venison, one and three-quarters to two hours, accord- ing to size. Venison Pastry (an English rec- ipe).— Cut the meat from the neck and shoulders of venison into small squares ; remove all the skin, gristle, and bones, and put in a stew-kettle, with a shallot, salt, pepper, and sweet herbs, with water to cover, and set on the stove to stew for gravy. In another vessel cook the squares of venison with a little water until three parts done ; line a round pan with paste, put in the squares of meat, season with salt, pepper, and butter, and a cupful of the gravy. Make very light pastry and cover the top ; leave a hole in the centre. Cut flow- ers and leaves out of the pastry, and ornament the top with them. Set in 188 Venison, Potted GAME Woodcock, Stuffed a moderate oven and bake three hours ; when done, draw out of the oven, pour the gravy through a strainer in the hole on top, and cover with a pastry rose ; glaze all over with the yolk of an egg; set back in the oven five minutes, and serve very hot. Venison, Potted. — Place the ven- ison in a pan, pour red wine over it, cover with I lb. of butter ; put a paste over the pan, and set it in the oven to bake. When done enough, take the meat out of the gravy, beat it well with the butter that has risen to the top, add more if necessary, season with salt, pepper, and pounded mace. Put the venison into pots, set them for a few minutes in the oven ; with- draw them, wait till they are cold, and then cover with clarified but- ter. Venison Steaks, Broiled. — Cut the steaks an inch thick from the leg or the loin of venison. Heat the grid- iron, rub the bars with a little suet, and place the steaks upon it over a clear fire. Turn them every two min- utes to preserve the gravy. Make the steak - dish very hot ; put on it for each pound of venison i oz. of butter, a table - spoonful of liquid red - currant jelly, a table - spoonful of wine, or, as a substitute, boil- ing stock or water, and a little pepper and salt. Turn the broiled steaks in the sauce once or twice, and serve very hot. Time, from twenty to twenty- five minutes to broil. Woodcock. — Woodcocks, like snipe, are only good when they are fat. They are cooked but in a very few ways. Truss them as snipes, except that they are not to be drawn. The most delicate parts are the legs and the intestines. The fillets of wood- cocks, for those persons who do not like their meat underdone, are tough and without savor. They are held in high estimation when roasted or in ragouts. When roasted, wrap each bird in a slice of bacon and always put a toast under them to receive the intestines. Bake in a hot oven for ten minutes. The toast should be seasoned with butter, salt, pepper, and a little lemon-juice

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