Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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WOODCOCK, POTTED (another way) (Rub the woodcocks very well)

Rub the woodcocks very well with seasoning, then surround each with a coating of butter, and next with a buttered paper, over which put a paste of flour and water. Lay them upon tins, and bake them. Do not take off the crust and paper till the woodcocks are cold. Put one in each pot, and cover it with clarified butter. The woodcocks must not be drawn.

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