WOODCOCK, Roast.
Ingredients.—Woodcocks; butter, flour, toast. Mode.—Woodcocks should not be drawn, as the trails are, by epicures, considered a great delicacy. Pluck, and wipe them well outside; truss them with the legs close to the body, and the feet pressing upon the thighs; skin the neck and head, and bring the beak round under the wing. Place some slices of toast in the dripping-pan to catch the trails, allowing a piece of toast for each bird. Roast before a clear fire from 15 to 25 minutes; keep them well basted, and flour and froth them nicely. When done, dish the pieces of toast with the birds upon them, and pour round a very little gravy; send some more to table in a tureen. These are most delicious birds when well cooked; but they should not be kept too long: when the feathers drop, or easily come out, they are fit for for table. Time.—When liked underdone, 15 to 20 minutes; if liked well done, allow an extra 5 minutes. Average cost.—Seldom bought. Sufficient.—2 for a dish. Seasonable from November to February.
ROAST WOODCOCK.
WOODCOCK.
This bird, like a partridge, may be carved by cutting it exactly into two like portions, or made into three helpings, as described in carving partridge. The backbone is considered the tit-bit of a woodcock, and by many the thigh is also thought a great delicacy. This bird is served in the manner advised by Brillat Savarin, in connection with the pheasant, viz., on toast which has received its drippings whilst roasting; and a piece of this toast should invariably accompany each plate.
WOODCOCK.
WOODCOCK, SCOTCH.
Ingredients.—A few slices of hot buttered toast; allow 1 anchovy to each slice. For the sauce,—¼ pint of cream, the yolks of 3 eggs. Mode.—Separate the yolks from the whites of the eggs; beat the former, stir to them the cream, and bring the sauce to the boiling-point, but do not allow it to boil, or it will curdle. Have ready some hot buttered toast, spread with anchovies pounded to a paste; pour a little of the hot sauce on the top, and serve very hot and very quickly. Time.—5 minutes to make the sauce hot. Sufficient.—Allow ½ slice to each person. Seasonable at any time.