gluten-freenut-freesoy-freeshellfish-free
Woodcock Toast
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Make the glaze from game bones if possible.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 354. The excerpt below is the record exactly as published.
Woodcock Toast is quite different, for it is intended to resemble the flavour of the trail peculiar to a woodcock. For this : Take two freshly-boiled fowls’ livers (if possible from geese), pound them to a paste, mixing with it an ounce of butter, a teaspoonful of anchovy sauce, or the pounded flesh of one anchovy, a pinch of salt, the yolk of a raw egg, and a tablespoonful of melted glaze
Cook this with the app: pantry check, scaling, and the assistant.