Woodcock, Roast
INGREDIENTS.
Woodcocks; butter, flour, toast.
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 ROAST WOODCOCK. 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. - TIME. When liked underdone, 15 to 20 minutes; if liked well done, allow an extra 5 minutes.
SEASONABLE from November to February.
Woodcock. This bird, like partridge, may be carved by cutting it exactly A WOODCOCK.
B into two like portions, or made into three helpings, as described in carving partridge.
The backbone is considered the tit-bit of a WOODCOCK, SALMI OF. 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.
