Woodcock, Devilled
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2327. The excerpt below is the record exactly as published.
Woodcock, Devilled. — Divide a brace of under-dressed woodcocks into neat joints, and scixson the pieces with a savoury powder made in the proportion of a tea-spoonful of salt to a tea-spoonful of curry-powder, a tea-spoonful of cayenne, and a dessert-spoonful of mushroom- powder. Split the heads, take out the brains and put them in a basin with the trail, the yolk of a hard-boiled egg, the grated rind of half a lemon, a pinch of pounded mace, and a table- spoonful of soy. Rub the mixture with the back of a wooden spoon tUl it is smooth, and add the juice of two fSeville oranges, a table- spoonful of ketchui), and a glassful of madeira or sherry. Put the sauce with the birds into a silver dish over a spirit lamp, stir occasion- ally, and simmer gently tiU it is very hot and the flesh has become thoroughly impreg- nated with the liquor. Stir in quickly a dessert-spoonful of salad oil
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