Cassell's dictionary of cookery

Wood-hens (Russian fashion). — Take three or four wood-hens {fft-linottes), truss them, put them into a stewpan with butter, season, and fry them all over. When about done, baste them with a few table-spoonfuls of sour cream, and finish cooking them, basting frequently. Drain them afterwards, cut each of them into three parts, and dish them up. Mix a little bechamel into the sauce, which reduce until of a good consistence, then pour it over the wood-hens, masking them with a thick coating. Sprinkle over bread-crumbs, let them gratinate in the oven tiU the sauce is slightly coloured. Wood-hens, Pain of (Swedish fashion). — Take out the meat from the breasts of three wood-hens {fj/i'linottcs), pare, pound it in a mortar, and when converted into paste add, by degrees, half its volume of good butter and five or six yolks of eggs. Season the preparation, pass it through a sieve, put it into a kitchen basin, work it with a wooden spoon for a few minutes, then introduce into it the glair of an egg whipped up, and about the same quantity of whipped cream. When well mixed up, poui- the preparation into a timbale mould, and poach at the " bain-marie " for twenty-five minutes. When about to serve turn it out on a dish, and mask with a little bechamel sauce, reduced with a few tablespoonfuls of meat-glaze. — Dubois. Woodman's Sausages. — Take six pounds of young pork, quite free from skin, gristle, or fat, cut it smaE, and beat it fine in a mortar. Chop six pounds of beef suet very fine, shred a handful of sage-leaves fine, sjiread the meat on a clean dresser, and shake the sage over it ; shred the i-ind of a lemon very fine, and throw it with sweet herbs c>n the meat ; grate two nutmegs, to which put a spoonful of pepper and a large spoonful of salt, throw the suet over, and mix all well together ; put it down close in the pot, and when used roll it up with as much egg as wiU mabe it smooth. Wood Pigeons. — Wood pigeons should be allowed, to hang till tender before being dressed. They may be roasted, and served like common pigeons. Woodruff.— The woodruff is a fragrant little plant, which is found plentifully in woods and shady places. The odour is only perceptible when the leaves are bruised, or when they are dried. Woodruff is used to flavour May wine {see May Wine). Worcester Sauce, To Make.— Minco two cloves of shallot, put the mince into a dry bottle, and pour over it a pint of Bordeaux vinegar. Add three table-spoonfuls of essence of anchovy-, three table-spoonfuls of walnut ketchup, two table-spoonfuls of soy, and as much cayenne as is approved: the quantity cannot be given, as cayenne varies so much in quality. Cork ihe bottle, keep it in a cool place, and shake it well twice a day for a fortnight. Strain the sauce, put it in small bottles, cork closely, and store for use. Wormwood Lozenges. — Dissolve some gum. tragacanth in water, and mi.K with it a little spirit of wormwood. Add as much powdered loaf sugar as will make a stiff paste, and beat the mixture thoroughly. Roll it out to a sheet of the thickness of a penny-piece, stamp it into diamond-shaped pieces, and dry these ia a cool oven. Wormwood Wine {see Yermoute). Wow Wow Sauce, for Boiled Beef