Cassell's dictionary of cookery

Woodcock, Roast (another way). — There is more art in roasting woodcocks than any other bird of the same size. They require constant attention during the operation of roasting them. As they must be very little dressed — the flesh of the woodcock, like that of all dark-fleshed game, being digestible when ahnost raw, and losing its savour if roasted to the same degree as a partridge — their cooking occupies but little time; therefore the cook should never leave her woodcocks from the moment they arc put down until she takes them up. Truss without drawing them, and put toast under them to catch the trail, which often falls from them when they are before the fire. The most delicate parts of the woodcock arc the legs and the trail ; next, the breast. As this latter must be very much underdone, and the legs a little better done, to be eatable, there is, of course, an inequality in their roasting, which must be obviated by stopping the spit for a time whenever the legs are turned towards the fire, in order to give them a greater proportion of heat. The woodcocks when done are served up upon the toast with melted butter only, as their flavour would be deteriorated by any kind of gravy. Woodcock, Salmi of.— Take the remains of cold dressed woodcocks, and cut oflt the meat in neat pieces. Place those in a covered dish, and put them aside till wanted. Remove the gizzards from the trail, then chop it fine, and mix with it a spoonful of bread-crumbs, a small slice of butter, and a spoonful of chopped parsley. Put this also aside. Scrape a carrot, and put the pulp into a saucepan with two shallots, two cloves, a bunch of sweet herbs, six peppercorns, and half a dozen mushrooms, if liked, but these may be omitted. Pour over the ingredients a pint of gravy, and let them simmer for an hour. Strain the liquor, and free it entirely from fat. Bruise the bones and trimmings of the woodcocks, put them into the strained liquor, and simmer till the}- are quite clean. Take the bones out, and send the gravy and the little pieces of meat that are in it through a sieve, and add a glassful of sherry or madeira. Put the pieces of woodcock into a saucepan, pour the gravy over them, and let them heat gently by the side of the fire. Of course they must not boil. Toast one or two slices of crumb of bread, and divide them into five or six pieces of the shape of a heart. Spread the minced trail upon them, and put them in a hot oven for a few minutes. Place the pieces of woodcock on a dish, pour the sauce over them, and garnish with the heartshaped croutons. Time, two to three hours.