Woodcock with Watercress a la Salmis

Ingredients

• the woodcock
• butter
• flour
• rich stock
• wine
• kitchen bouquet
• beef extract

Method

1. 1

   Prepare the woodcock, make a brown gravy, cover the birds, and cook for 20-25 minutes.

2. 2

   Serve garnished with toast and watercress.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 351. The excerpt below is the record exactly as published.

the woodcock well; open, and remove the crop from the neck; take the insides out — carefully, removing the gall from the liver; put insides back again; clean the head well; chop the heart and liver fine, put back inside the bird with a piece of butter, pepper, and salt. Then tie the bird up nicely — put the bill into the breast; put in a roasting pan with thin slices of fat bacon on the top with some sherry, pepper, and salt in the pan, and roast from ten to fifteen minutes, basting it again and again with the juice from the pan. When done, remove the string; make round pieces of toast; with a teaspoon scoop out THE SWEDISH, FRENCH, AMERICAN COOK BOOK 237 the inside of the bird, spread it on the pieces of toast that have been buttered; glaze the birds; put them on top of the toast on a hot platter in a circular style; garnish with watercress and roses of radishes in the centre; remove all fat from the roasting pan, mix with part of the glaze; strain, flavor with sherry, and pour aroun,d the roasted woodcocks. Serve with the salad for luncheon or dinner. Broiled Woodcock with Watercress and Butter Becasse grillee au Beurre et garnie de Cresson Pick, singe, and wash the woodcock well; cut the head off; take the insides out — carefully, removing the gall from the liver; chop heart and liver fine. Rub over with some melted butter, pepper, and salt; put the birds on a broiler and broil for about eight minutes — four minutes on each side; put on a plate with some melted butter. In the meantime, fry the insides, heart and liver, in butter, pepper, and salt, for about six minutes, put it on pieces of toast that have been prepared — one for each bird; put one bird on top of each, and pour over some melted butter and chopped parsley; garnish with watercress in the centre. Serve, with broiled curled bacon all around, with the salad, for luncheon or dinner. Woodcock with Watercress ( Becasse au Cresson ) a la Salmis Pick, singe, and wash the woodcock well; split in halves; remove the insides; free liver from gall, chop heart and liver very fine, put the pieces in a pan. Make a rich brown gravy from butter, flour, rich stock and wine; color with kitchen bouquet and flavor with beef extract

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