Woodcock Puree

Ingredients

• a shallot
• a small piece of celery
• a sprig of thyme
• three or four peppercorns
• a quarter of a pint of cream
• a small spoonful of flour

Method

1. 1

   Take the remains of dressed woodcock.

2. 2

   Pick the flesh from the bones, and put the skin, bones, and trimmings into a saucepan, pour over them a little stock or water, and add a shallot, a small piece of celery, a sprig of thyme, and three or four peppercorns.

3. 3

   Let the gravy simmer gently till it is strong and good.

4. 4

   Mince the flesh finely, and pound it in a mortar with a spoonful of stock and a little piece of butter.

5. 5

   When reduced to a pulp, rub it through a hair sieve.

6. 6

   Strain the stock, free it entirely from fat, and boil till it is considerably reduced.

7. 7

   Season with pepper, salt, and grated nutmeg, and mix with it double the quantity of white sauce.

8. 8

   If this is not at hand, a quarter of a pint of cream and a small spoonful of flour will answer the same purpose.

9. 9

   Put the pulp into the sauce, stir it over the fire till it is hot, and it will be ready for use.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2328. The excerpt below is the record exactly as published.

Woodcock Puree (for patties, crou- stades, &c.).— Take the remains of dressed woodcock. Pick the flesh fi-om the bones, and put the skin, bones, and trimmings into a saucepan, pour over them a little stock or water, and add a shallot, a small piece of celery, a sprig of thyme, and tliree or four pepper- corns. Let the gTavy simmer gently till it is strong and good. Mince the flesh finely, and pound it in a mortar with a spoonful of stock and a little piece of butter. When reduced to a p^^lp, rub it through a hair sieve. Strain th« stock, free it entii-ely from fat, and boil tiU it is considerably reduced. Season with pepper, salt, and grated nutmeg, and mix with it double the quantity of white sauce. If this is not at hand, a quarter of a pint of cream and a small spoonfiil of flou

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