Woodcock a la Chasseur

Ingredients

• Truss a brace of cocks
• three minced shallots
• a bouquet garni
• half a head of garlic
• a wineglassful of good gravy
• another of wine
• a tablespoonful of mushroom ketchup
• the strained juice of half a lemon

Method

1. 1

   Truss the woodcocks and roast for fifteen minutes, then cut into joints.

2. 2

   Put inferior pieces with shallots, bouquet garni, garlic, gravy, wine, ketchup, and lemon juice into a saucepan and simmer for ten minutes.

3. 3

   Pound gizzards with shallot, butter, pepper, and salt, rub through a sieve, and spread on fried bread.

4. 4

   Heat joints with strained gravy, serve with fried bread and gravy.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 35. The excerpt below is the record exactly as published.

Woodcock a la Chasseur. Truss a brace of cocks and put them down before a clear fire for fifteen minutes, then take them away and cut them into neat joints. Put the inferior pieces with three minced shalots, a bouquet garni, and half a head of garlic into a saucepan with a wineglassful of good gravy, another of wine, a tablespoonful of mushroom ketchup, and the strained juice of half a lemon

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