Woodcock, Gravy for
From Cassell's dictionary of cookery, 1892
Serves 4
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, Gravy for. — Plain melted butter or gravy is generally served with wood- cocks. It should be put in a tureen, as if it were poured into the di^ with the birds, it woo ( 1147 ) WOO "woiild destroy their flavour. A sauce prepared as follows may, if preferred, be sent to table with, the birds. Put a tea-cupful of veal stock into a saucepan with a small onion, two inches of thin Icmon-rind, and five or six leaves of basil. Let the gravy simmer for a few minutes, then strain it. Put with it the juice of a Seville orange or of a lemon, a glassful of claret, and a little salt and cayenne
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