Roasted Woodcock

Ingredients

• 3 fine woodcocks
• 2 ounces melted butter
• ½ ounce melted butter
• 2 tablespoonfuls grated bread crumbs
• 1 even teaspoonful salt
• ¼ even teaspoonful pepper
• a sprinkle of nutmeg

Method

1. 1

   Prepare the woodcocks, season, and roast in a pan with melted butter.

2. 2

   Mix chopped hearts and livers with butter and bread crumbs, spread on croutons, and bake.

3. 3

   Serve with diluted gravy.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 296. The excerpt below is the record exactly as published.

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,

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