Woodcock a la Gortais

Ingredients

• a woodcock
• salt to taste
• pepper to taste
• a grate of nutmeg
• farce made of foie gras
• a layer of dough

Method

1. 1

   Sprinkle woodcock with brandy, salt, pepper, and nutmeg.

2. 2

   Stuff with farce, line a tureen with bacon, fill with foie gras, and cover.

3. 3

   Cook for an hour in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 107. The excerpt below is the record exactly as published.

salt to taste. Chop some veal or any other cold meat, fat and lean together; season it with pepper and salt to taste ; put grated breadcrumbs to it in proportion to the quantity of meat, about a teacupful generally sufiices ; add one ounce of butter, one egg, and a little good gravy. Mix these ingredients well together, and press them firmly into a basin or mould which must be previously buttered ; boil it for half an hour, turn it out of the mould, and send it to table with a little brown gravy over it. ENTRIES 155 Veal, Knuckle of, en Eagout. — Take a knuckle of veal, one head of celery, one bunch of savoury herbs, one onion, one blade and a half of mace, four or five young carrots, two dessertspoonfuls of ketchup, two of tomato sauce, juice of half a lemon, a piece of butter, a little flour, pepper and salt, and one glass of white wine. Cut the meat from the veal into slices, season them with pepper and salt, and fry them lightly. Chop the bone, and put it into the bottom of a stewpan with the head of celery, savoury herbs, carrots, and one and a half blades of mace. Put in the slices of veal, pour in a pint of water, and set it over a moderate fire, to simmer slowly for about two hours. Then take out the veal, strain the gravy through a hair sieve ; add a piece of butter rolled in flour, the ketchup, sauce, lemon juice and wine. Boil it for a few minutes ; then put in the slices of meat and the vegetables, and when hot serve it quickly. Veal Olive Pie. — Cut the remains of a dressed fillet of veal into thin slices and cover these with pieces of bacon, spread force-meat upon them and roll them firmly. Place in a pie dish piled high in the middle and intersperse among them about a dozen force-meat balls the size of marbles, the yolks of four hard-boiled eggs, cut into halves, and a few stewed mushrooms. Pour over a good, highly flavoured, thick gravy flavoured with lemon juice. Line the edges of a pie dish, cover it in the usual way and bake in a good oven for an hour, or an hour and a half. Veal Olives. — Scrape half a pound of uncooked veal and one ounce of lean ham ; clean and pound one anchovy ; mix well together and season with the tenth part of a nutmeg grated, a quarter of a grain of cayenne, a saltspoonful of white pepper, a saltspoonful of mixed sweet herbs, a teaspoonful of chopped parsley, a dessertspoonful of Oswego flour, one ounce of veal suet finely chopped, and a well- beaten egg. Cut some slices of veal oflf the fillet as thin as possible, and trim them into pieces four and a half inches long and three inches wide (six will be required) ; roll these flat with, the rolling pin ; have the same number of pieces of fat bacon, cut so thin that they are almost transparent ; divide the force-meat into six parts, roll one part in each piece of veal^ £|,nd over th^t the bacon, bind them round 156 THE housewife's EEFEKEB with tape, put the six ohves into a small stewpan with a teacupful of good gravy, and simmer for two hours ; baste the olives constantly with the gravy ; take them out, remove the tape, carefully ; put them neatly on a dish ; skim and strain the gravy, add half a wineglass of marsala and the strained juice of a lemon ; pour it over and serve. Veal, Tendons of, and Spinach. — That part of the veal which is called tendons consists of the gristly portion of the breast bone which has not yet become hardened into bone ; this is situated towards the thick edge of the breast of veal. After having removed the meat from the tendons, cut them straight along the end of the rib bones, leaving the f3ap of meat on to the ribs ; next slice off such portion of the breast bone as may have become formed into bone, divide the tendon or gristle part into square pieces the size of a cutlet ; and place in a stewpan a bed of carrots, onions, turnips, celery, garnished faggot of parsley, six cloves, a few peppercorns, and a little salt ; moisten with sufficient stock or water to let them swim ; put the lid on and set them to braise very gently on a slow fire for about four hours. When the tendons are done, which will be when the gristle has become almost trans- parent and comparatively soft to the probe of a fork, they must be carefully removed with a small skimmer one by one, and being placed between two china dishes, set in the larder to become partially cold in order that they may be neatly trimmed, then place in a stewpan with their own liquor (previously freed from grease and boiled down to glaze). Make them hot, roll them in their glaze, dish them up in a circular row ; garnish the centre with dressed spinach ; pour the remainder of their glaze round the base and serve. Tendons of veal may also be served with stewed peas or any other vegetable garnish. Woodcock a la Gortais ; Becasse a la Gortais. — Sprinkle a woodcock with brandy, add salt and pepper to taste with a grate of nutmeg. Stuff it with farce made of foie gras, truffles, and veal ; line a tureen with slices of very thin bacon, spread over it some of the foie gras farce, pepper and salt. Put in the woodcock and fill up all interstices SAVOUBIES 157 with foie gras and truffles, place more foie gras on the top and cover with bacon. Place a layer of dough

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