Woodcock (a la Perigueux)

Ingredients

• three woodcocks
• layers of bacon
• a glassful of sherry or madeira
• as much richly-flavoured stock as will barely cover them

Method

1. 1

   Truss the woodcocks, cover them with layers of bacon, and tie securely with string.

2. 2

   Put them into a stewpan, pour over stock to barely cover, and add sherry or madeira.

3. 3

   Let them simmer gently until done, drain, remove tapes, pour over Perigueux or truffle sauce, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2326. The excerpt below is the record exactly as published.

Woodcock (a la Perigueux).— Truss three woodcocks, cover them with layers of bacon, and tie these on securely with string. Put them into a stewpan, pour over them as much richly-flavoured stock as will barely cover them, and add a glassfid of sherry or madeira

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