Woodcocks with Oysters

Ingredients

• One brace of woodcocks
• 18 oysters
• 3 yolks of eggs
• 2 oz. bread-crumbs
• 1 oz. butter
• ½ gill cream
• lemon-juice
• pepper and salt
• mace
• ½ pint demi-glace

Method

1. 1

   Prepare the woodcocks and oysters.

2. 2

   Mix breadcrumbs with egg yolks, cream, butter, lemon juice, mace, and seasoning.

3. 3

   Stuff the birds, sew up, and truss.

4. 4

   Roast in a tin with dripping for 30-40 minutes, basting occasionally.

5. 5

   Serve on toasted bread with demi-glace sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 362. The excerpt below is the record exactly as published.

2 oz. bread-crumbs, \ dessertspoonful of aromatic seasoning, 1 teaspoonful chopped parsley, 1 of chopped chives , 1 carrot, 1 onion, 3 cloves, 2 shallots, a bouquet of herbs, 2 glasses red roine, 1 gill brown stock, 4 pint brown sauce, larding -bacon, 4 oz. lean bacon, pepper and salt. Skin, draw, wash, and wipe the hare ; cut out some of the fleshy parts from the sides or underneath, where it will show least, clean and wash the liver and heart ; chop these and the flesh cut out very finely, chop likewise the cooked game or poultry, previously freed from skin, bone, and gristle, also the mushrooms ; peel and chop the shallots. Put the chopped ingredients in a basin, add the bread- crumbs, aromatic seasoning, parsley, and chives ; mix well and moisten with the egg. Stuff the hare with this, and truss and skewer it. Lard the breast and sides with strips of larding-bacon, cut the lean bacon, carrot, and onion into slices and put into a saute- pan or braisiere, add the cloves and bouquet garni. Place the hare in the pan, moisten with the wine and stock, cover with buttered paper, and braise in a moderately-heated oven for two hours ; baste occasionally. During the last half-hour add the sauce, previously heated. Take out the hare, remove the skewers and string and put on a hot dish, strain the sauce into a stewpan, skim off the fat, season with pepper and salt to taste, let simmer for a few minutes. Pour the sauce over the hare, or, if preferred, serve it separately in a sauce-boat. A garniture of quenelles godiveau (No. 401) and mushroom-heads and truffles dressed in groups round the dish will improve the dish, especially if served as a remove. 1234. JBecasses aux Huitves — One brace of woodcocks, 18 oysters, 3 yolks of eggs, 2 oz. bread-crumbs, 1 oz. butter, ^ gill cream, lemon-juice, pepper and salt, mace, ■§• pint demi-glace

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