Woodcock, Chand Proid

Ingredients

• four woodcocks
• buttered writing-paper
• highly-seasoned and stiffly-reduced allemande sauce
• a block of fried bread three inches high

Method

1. 1

   Truss the woodcocks and wrap them in buttered writing-paper to prevent color.

2. 2

   Roast before a clear fire, let cool, cut into joints.

3. 3

   Cover with allemande sauce and place on a dish with a block of fried bread in the center, arranging the woodcock around it in a pyramidal form, and ornament with aspic jelly.

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, Chand Proid of.— Truss four woodcocks, and to keep them from ac- quiring any colour, wrap them in buttered writing-paper. Eoast before a clear fire, let them get cold, and cut them into neat joints. Make a little highly-seasoned and stifily-reduced allemande sauce. Cover the joints of wood- cock evenly with this, and put them on a dish in a cold place till it is set. Put in the centre of a dish a block of fried bread three inches high

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