Woodcock, Surprised

Ingredients

• the trail of the cold woodcocks
• two or three fat livers of fowls
• a dozen mushrooms
• two shallots
• a little parsley
• a small bit of fresh butter
• salt, pepper
• the least possible dash of pounded mixed spice
• six slices of bread

Method

1. 1

   Chop mushrooms, shallots, and parsley, fry in butter.

2. 2

   Add trail and livers, pound finely, season.

3. 3

   Fry bread slices, spread forcemeat, bake until colored.

4. 4

   Serve with limbs of birds and salmi sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2333. The excerpt below is the record exactly as published.

Woodcock, Surprised.— Put the trail of the cold woodcocks, and two or three fat livers of fowls, upon a plate in readiness. Then chop very fine a dozen mushrooms, two shal- lots, and a little parsley, and fry them in a stewpan with a small bit of fresh butter. When they are nearly done, put the trail and livers to iry a little with the vegetables. Pound the whole in a marble mortar veiy fine, mixing the several ingredients well together. Season with salt, pepper, and the least possible dash of pounded mixed spice. Now fry of a nice colour six slices of bread

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