Quantity for 6 Persons.
- 1 woodcock
- ¼ lb. of butter
- ⅛ lb. of bacon for larding
- Salt
- ¾ qt. of sour cream
- ½ pt. of bouillon or broth
Preparation: The woodcock may hang 5 days before being cooked. Skin, dress and pound it, wash and dry it well and salt it inside and outside, then lard with bacon. The woodcock is fried in the butter, the cream and broth are poured on gradually and the bird stewed for 2 hours, basting frequently. By this time the gravy will be boiled down and smooth, strain it and serve with the bird.
No. 48—ANOTHER FORM OF FRIED WOODCOCK.
Quantity for 6 Persons.
- 1 woodcock or hen
- 1 bottle of red wine
- 1 bottle wine vinegar
- 3 bay-leaves
- 10 pepper-corns
- 7 cloves
- 1 onion, sliced
- 1 carrot, sliced
- A little thyme
- Bacon slices
- ⅛ lb. of butter
- Salt
- 1 pt. sour cream
- 1 pt. bouillon
Preparation: The woodcock is cleaned, dressed, tied, pressed into a jar and the bottle of red wine is emptied into this. The vinegar is boiled together with bay-leaves, pepper-corns, cloves, onion, carrot, thyme and when cooled, also poured on the bird; in this it remains 2 to 3 days.
After this time the bird is taken out, dried, rubbed with salt, bacon slices tied around it, fried in the butter, and stewed for 2 hours, basting frequently with cream and bouillon. The gravy is strained, the bacon slices are taken off the bird. It is served on a platter, some gravy poured over the bird and the rest served separately.
Remarks: You may serve a Madeira or pickle gravy with it.
No. 49—ROAST WILD DUCK.