Woodcock Raised Pie, Cold

Ingredients

• four woodcocks
• good veal forcemeat
• a shallot
• a small onion
• cover them with stock
• sliced truffles
• pastry

Method

1. 1

   Make some good veal forcemeat.

2. 2

   Bone four woodcocks.

3. 3

   Put the bones and trimmings into a saucepan with a shallot, a small onion, and a sprig of thyme, and cover them with stock.

4. 4

   Let them simmer till the gravy is strong and good.

5. 5

   Remove the gizzard from the trail, then pound it, and mix it with the forcemeat.

6. 6

   Place the woodcocks, skin downwards, open upon a board, spread over them first a layer of forcemeat, then two or three sliced truffles, and another layer of forcemeat.

7. 7

   Fold the skin over, and restore the bird to something of its original shape.

8. 8

   Line a pie-mould with pastry.

9. 9

   Put a layer of forcemeat at the bottom, place two woodcocks on this, cover them with a few slices of truffle and a thin layer of forcemeat, put in the other two woodcocks with a little more truffle and another layer of forcemeat, and place some thin slices of fat bacon over all.

10. 10

    Cover the pie, and finish in the usual way.

11. 11

    Bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2329. The excerpt below is the record exactly as published.

Woodcock Raised Pie, Cold.— Make some good veal forcemeat. Bone four wood- cocks. Put the bones and trimmings into a saucepan with a shallot, a small onion, and a sprig of thyme, and cover them with stock. Let them simmer till the gravy is strong and good. Remove the gizzard from the trail, then pound it, and mix it with the forcemeat. Place the woodcocks, skin downwards, open upon a board, spread over them first a layer of force- meat, then two or three sliced truffles, and another layer of forcemeat. Fold the skin over, and restore the bird to something of its original shape. Line a pie-mould with pastrA' {see Raised Pies). Put a layer of forcemeat at the bottom, place two woodcocks on this, cover th«m with a few slices of truffle and a thin layer of forcemeat, put in the other two wood- cocks with a little more truffle and another layer of forcemeat, and place some thin slices of fat bacon over all. Cover the pie, and finish in the usual way. Bake in a moderate oven. Half an hour after it has been taken out of the oven, pour into it a little of the gravy from the woo ( 1148 ) WOO bones, wHcb should be strong enough to form a jelly when cold (see Raised Pies of Game and Poultry). Close the hole in the cover, and when the pie is cold, serve on a dish covered with a napkin. Woodcock Raised Pie, Hot.— Pic- pare some forcemeat as in the last recipe. Divide four woodcocks into quarters. Line a pie-mould with pastry

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