Home › The Principles of Cookery › WOODCOCK (Sportsman's fashion)

WOODCOCK (Sportsman's fashion)

Truss three woodcocks, and put them down to a clear fire. At the end of a quarter of an hour take them up, and divide them into neat joints. Put the inferior portions into a saucepan, with four minced shallots and a sprig of thyme, and add a wine-glassful of good gravy, another of wine, a table-spoonful of mushroom ketchup, and the strained juice of half a lemon. Let the gravy simmer for ten minutes. Remove the gizzards from the trail of the woodcocks, and pound them in a mortar, with half a shallot, a slice of fresh butter, and a little pepper and salt. When smooth, rub the paste through a sieve, and spread it upon some small pieces of fried bread cut into the shape of hearts. Before using these, put them in the oven for two or three minutes. Put the joints of the woodcocks into a separate saucepan, strain the gravy upon them, and let them heat gently without boiling. Place them on a dish, put the fried bread, with the trail, round them, pour the gravy over all, and serve very hot. Time, a quarter of an hour to roast the woodcocks; ten minutes to simmer the gravy.