Woodcock, Roasted Plain

Ingredients

• six fine, fat woodcocks
• one teaspoonful of chives
• half a pinch of salt
• a third of a pinch of pepper
• a teaspoonful of butter
• six bread canapes

Method

1. 1

   Procure six fine, fat woodcocks, pick, singe, and draw them.

2. 2

   Truss up the feet, skewer them with the bill, and tie a barde of fat pork around the breasts.

3. 3

   Chop the hearts and livers finely with chives, salt, pepper, and butter.

4. 4

   Fry the canapes, cover with the mixture, and roast the woodcocks in a brisk oven for ten minutes.

5. 5

   Serve with canapes and gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 223. The excerpt below is the record exactly as published.

Woodcock, Roasted Plain. — Procure six fine, fat woodcocks, pick, singe, and draw them, putting the hearts and livers on a plate for further use. Take out the eyes, and remove the skin from the heads ; truss up the feet, skewer them with the bill, and tie a barde of fat pork around the breasts ; then chop up all the hearts and livers very fine, with one tea- spoonful of chives, half a pinch of salt, a third of a pinch of pepper, and a teaspoonful of butter. Prepare six bread canapes

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