[Illustration: ROAST WOODCOCK.]
ROAST WOODCOCK.
1053. 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 table.—See coloured plate, I 1.
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.
[Illustration: THE WOODCOCK.]
THE WOODCOCK.—This bird being migratory in its habits, has, consequently, no settled habitation; it cannot be considered as the property of any one, and is, therefore, not game by law. It breeds in high northern latitudes, and the time of its appearance and disappearance in Sweden coincides exactly with that of its arrival in and return from Great Britain. On the coast of Suffolk its vernal and autumnal visits have been accurately observed. In the first week of October it makes its appearance in small numbers, but in November and December it appears in larger numbers, and always after sunset, and most gregariously. In the same manner as woodcocks take their leave of us, they quit France, Germany, and Italy, making the northern and colder climates their summer rendezvous. They visit Burgundy in the latter part of October, but continue there only a few weeks, the country being hard, and unable to supply them with such sustenance as they require. In the winter, they are found as far south as Smyrna and Aleppo, and, during the same season, in Barbary, where the Africans name them "the ass of the partridge." It has been asserted that they have been seen as far south as Egypt, which is the most remote region to which they can be traced on that side of the eastern world; on the other side, they are common in Japan. Those which resort to the countries of the Levant are supposed to come from the mountains of Armenia, or the deserts of Tartary or Siberia. The flesh of the woodcock is held in high estimation; hence the bird is eagerly sought after by the sportsman.