Woodcock with Gravy

Ingredients

• three woodcocks
• four minced shallots
• a sprig of thyme
• a wine-glassful of good gravy
• another of wine
• a table-spoonful of mushroom ketchup
• the strained juice of half a lemon
• a slice of fresh butter
• a little pepper and salt
• some small pieces of fried bread

Method

1. 1

   Truss the woodcocks and roast them over a clear fire for a quarter of an hour.

2. 2

   Divide into joints.

3. 3

   In a saucepan, combine inferior portions with shallots, thyme, gravy, wine, mushroom ketchup, and lemon juice.

4. 4

   Simmer for ten minutes.

5. 5

   Pound gizzards with shallot, butter, pepper, and salt, then spread on fried bread.

6. 6

   Heat the joints in the strained gravy without boiling.

7. 7

   Serve hot with fried bread and gravy.

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.

three woodcocks, and put them down to a clear fire. At the end of a quarter of an hour take them up, and divide them into neat joints. Put the inferior portions into a saucepan, with four minced shallots and a sprig of thyme, and add a wine-glassful of good gravy, another of wine, a table-spoonful of mushroom ketchup, and the strained juice of half a lemon. Let the gravy simmer for ten minutes. Remove the gizzards from the trail of the woodcocks, and pound them in a mortar, with half a shallot, a slice of fresh butter, and a little pepper and salt. When smooth, rub it through a sieve, and spread it upon some small pieces of fried bread

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