Woodcock, Salmi of

Ingredients

• a spoonful of bread-crumbs
• a small slice of butter
• a spoonful of chopped parsley
• a carrot
• two shallots
• two cloves
• a bunch of sweet herbs
• six peppercorns
• half a dozen mushrooms
• a pint of gravy

Method

1. 1

   Cut meat from cold woodcocks into pieces.

2. 2

   Mix gizzards with breadcrumbs, butter, and parsley.

3. 3

   Simmer carrot, shallots, herbs, peppercorns, and mushrooms in gravy for an hour.

4. 4

   Strain and add woodcock bones, simmer again.

5. 5

   Combine with meat and heat gently.

6. 6

   Serve on toast with sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2330. The excerpt below is the record exactly as published.

Woodcock, Salmi of.— Take the re- mains of cold dressed woodcocks, and cut oflt the meat in neat pieces. Place those in a covered dish, and put them aside till wanted. Remove the gizzards from the trail, then chop it fine, and mix with it a spoonful of bread-crumbs, a small slice of butter, and a spoonful of chopped jjarsley. Put this also aside. Scrape a carrot, and put the pulp into a saucepan with two shallots, two cloves, a bunch of sweet herbs, six peppercorns, and half a dozen mushrooms, if liked, but these may be omitted. Pour over the ingredients a pint of gravy

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