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Woodcock, Gravy For

Plain melted butter or gravy is generally served with woodcocks. It should be put in a tureen, as if it were poured into the dish with the birds it would destroy their flavour. A sauce prepared as follows may, if preferred, be sent to table with the birds. Put a tea-cupful of veal stock into a saucepan with a small onion, half an inch of thin lemonrind, and five or six leaves of basil. Let the gravy simmer for a few minutes, then strain it. Put with it the juice of a Seville orange or of a lemon, a glassful of claret, and a little salt and cayenne. Make it hot, and serve immediately.

WOODCOCK, GRAVY FOR (another way). (See ORANGE GRAVY FOR TEAL, WIDGEON, SNIPES, WOODCOCK, ETC.)