Woodcock, Surprised.— Put the trail
of the cold woodcocks, and two or three fat
livers of fowls, upon a plate in readiness. Then
chop very fine a dozen mushrooms, two shal-
lots, and a little parsley, and fry them in a
stewpan with a small bit of fresh butter. When
they are nearly done, put the trail and livers
to iry a little with the vegetables. Pound the
whole in a marble mortar veiy fine, mixing the
several ingredients well together. Season with
salt, pepper, and the least possible dash of
pounded mixed spice. Now fry of a nice colour
six slices of bread✪ Woodcock, Surprised of the same size and shape,
and spread over them in equal portions the
forcemeat you have just made with the trails
of the woodcocks and the fowls' livers. Put
them into the oven until they are of a good
colour, then lay them on a dish, and over them
place the limbs of the birds made into a salmi
in the usual way, and pour the salmi sauce
over the whole.
Woodcock, Terrine of {}i-- Dubois's
recipe). — Bone two woodcocks, divide each of
them in two, which pieces put into a pie-dish
(terrine) with five or six peeled truffles cut in
quarters, the same volume of cooked ham-fat,
or fat bacon, in large dice. Season the meat and
truffles lightly, and baste with the third part
of a glass of madeira. Take off the flesh from
a leg of hare, cut it in pieces, fry it in a stew-
pan, with double its volume of Hver of poultry
or game. When well set, add the trails of the
woodcocks, then let the whole cool, to be
chopped afterwards with a third its volume of
lean pork. Season the forcemeat, put it into a
mortar, pound, and add to it the same quantity
of fresh fat bacon, previously chopped, and
pounded with the trimmings of truffles. Season
the forcemeat with a pinch of pounded aro-
inatics ; five minutes aftrr remove it into a
kitchen basin, and mix ^\ ith it the madeira th-i
woo
( 1150 )
WRE
■woodcocks have been soaking in. Mask the
bottom and sides of a pie-dish with some of the
prepared forcemeat, arrange the pieces of
woodcocl:, the truffles, and the ham in the
c«ntre, alternating with forcemeat. The pie-
dish must then be completely full ; smooth the
top with the blade of a knife, and mask it with
slices of bacon. Cover the preparation, and
set the pio-dish in a saute-pan with a glassful
of hot water, and push it into a moderate oven,
to bake for an hour and a half. When done,
take it out; and when half-cold, put a Hght
weight on the top of the preparation. When
completely cold, take it off the pie, .cut it in
oblong squares, which dish in a cu'cular order
into the torrinc.
Woodcock, Trussed.— Pluck the bird
entirely, head and neck included, and very
carefully, to avoid tearing the tender skin.
Singe off the liairs and cut off the ends of the
toes, but do not draw the birds. Twist the
legs at the joints to bring the feet upon the
thighs. Press the wings to the sides, and turn the
head under the wing, with the beak forward.
Tie a string round the legs and breast, and pass
one also roimd the head and the tip of the bill.
Hang the bird to the spit feet-downwards.
Page 2333 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Woodcock, Surprised.— Put the trail of the cold woodcocks, and two or three fat livers of fowls, upon a plate in readiness. Then chop very fine a dozen mushrooms, two shallots, and a little parsley, and fry them in a stewpan with a small bit of fresh butter. When they are nearly done, put the trail and livers to iry a little with the vegetables. Pound the whole in a marble mortar very fine, mixing the several ingredients well together. Season with salt, pepper, and the least possible dash of pounded mixed spice. Now fry of a nice colour six slices of bread of the same size and shape, and spread over them in equal portions the forcemeat you have just made with the trails of the woodcocks and the fowls' livers. Put them into the oven until they are of a good colour, then lay them on a dish, and over them place the limbs of the birds made into a salmi in the usual way, and pour the salmi sauce over the whole.
Woodcock, Terrine of (Dubois's Dubois's recipe). — Bone two woodcocks, divide each of them in two, which pieces put into a pie-dish (terrine) with five or six peeled truffles cut in quarters, the same volume of cooked ham-fat, or fat bacon, in large dice. Season the meat and truffles lightly, and baste with the third part of a glass of madeira. Take off the flesh from a leg of hare, cut it in pieces, fry it in a stewpan, with double its volume of Hver of poultry or game. When well set, add the trails of the woodcocks, then let the whole cool, to be chopped afterwards with a third its volume of lean pork. Season the forcemeat, put it into a mortar, pound, and add to it the same quantity of fresh fat bacon, previously chopped, and pounded with the trimmings of truffles. Season the forcemeat with a pinch of pounded aroinatics ; five minutes aftrr remove it into a kitchen basin, and mix ^\ ith it the madeira th-i
woo
( 1150 )
WRE
■woodcocks have been soaking in. Mask the bottom and sides of a pie-dish with some of the prepared forcemeat, arrange the pieces of woodcock, the truffles, and the ham in the centre, alternating with forcemeat. The piedish must then be completely full ; smooth the top with the blade of a knife, and mask it with slices of bacon. Cover the preparation, and set the pie-dish in a saute-pan with a glassful of hot water, and push it into a moderate oven, to bake for an hour and a half. When done, take it out; and when half-cold, put a Hght weight on the top of the preparation. When completely cold, take it off the pie, .cut it in oblong squares, which dish in a circular order into the torrinc.
Woodcock, Trussed.— Pluck the bird entirely, head and neck included, and very carefully, to avoid tearing the tender skin. Singe off the liairs and cut off the ends of the toes, but do not draw the birds. Twist the legs at the joints to bring the feet upon the thighs. Press the wings to the sides, and turn the head under the wing, with the beak forward. Tie a string round the legs and breast, and pass one also roimd the head and the tip of the bill. Hang the bird to the spit feet-downwards.
Records on this page
Woodcock, Surprised