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Woodcock, Roast
From Cassell's dictionary of cookery, 1892
Serves 1
Time to roast the woodcocks, if liked underdone, fifteen to twenty minutes; if liked well dressed, twenty-five to thirty minutes.
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 2329. The excerpt below is the record exactly as published.
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 {see Raised Pies), and fill it with alternate layers of forcemeat and pieces of woodcock. Cover it, and bake in a moderate oven. Take it out, pour into it some good brown sauce made of the trimmings of the woodcock stewed in beef gravy. Serve hot upon a dish covered with a napkin. If liked, a hollow place may be left in the centre of the pie, into which a piece of the crumb of bread, covered with fat bacon, may be put, whilst the pie is being baked. When done enough, this hollow may be filled with sliced truffles mixed in brown sauce. Woodcock, Roast.— Pluck the wood- cocks carefidly, neck and head as well. Do not open them, but truss them securely {see Woodcocks, To Truss). Fasten them feet downwards to a spit, put them down to a brisk clear fire, flour them, and baste liberally with dripping or butter. When they have been down about five minutes, put a buttered toast, free from crust, under them, to catch the drop- pings from the trail. After this is done, hold a dish under them when they are basted. When the steam draws to the fire, they are done enough. Dish them with a piece of toast under each, and garnish with watercresaes. Send melted butter or orange gravy
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