Woodcock, Salmi of
INGRE- DIENTS for Entrée. Remains of cold roast woodcock, a little stock or gravy, port wine, a bouquet of herbs, a small truffle, if obtainable, seasoning of cayenne and salt, 1/2 a lemon. AVERAGE COST, exclusive of the cold woodcock, 1s.
Cut as many small, neat pieces as the remains of the birds will yield, then put the remainder with all bones and any trimmings into the stock with the herbs and truffle cut up. Simmer till all the meat comes off the bones, and remove them and the herbs; put in the pieces saved of the birds, add a glass of port wine and a full seasoning, and serve when all is quite hot with a squeeze of lemon the last thing.
Serve this salmi or hash in a deep entrée ing dish, as there should be plenty of good gravy. A few fried croûtons may be put round.
TIME.-About hour to simmer.
SEASONABLE from November to February.