Woodcock, Stuffed

Ingredients

• two woodcocks
• bacon
• parsley
• onion
• salt
• pepper
• the yolks of two eggs
• a cupful of broth
• half a glassful of white wine

Method

1. 1

   Pluck and singe the woodcocks, remove the insides, and chop them with bacon, parsley, onion, salt, and pepper.

2. 2

   Mix with egg yolks and fill the woodcocks.

3. 3

   Truss and cover with bacon in a stewpan.

4. 4

   Simmer for 15 minutes, add broth and wine, and boil gently.

5. 5

   Serve with sauce poured over.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2332. The excerpt below is the record exactly as published.

Woodcock, Stuffed. — Pluck and singe the birds, take out the inside, chop it fine with bacon, parsley, onion, salt, and pepper ; mix it with the yolks of two eggs ; fill the woodcocks with this forcemeat, sew them together, and truss as for roasting. Cover the bottom of a stewpan with thin slices of bacon, put in the birds, and cover them also with bacon ; let them simmer for a quarter of an hour, pour in a cup- ful of broth and half a glassful of white wine ; lot it boil over a gentle fire. When done enough, take out the birds and lay them on a dish ; skim the fat off the sauce, strain it, add a dash of vinegar, and pour it over the birds. Woodcock, Stuffed and Roasted.— Pluck and draw two woodcocks

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