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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Woodcock. |
SKIN the head and neck of the bird,
pluck the feathers, and truss it
by bringing the beak of the bird
under the wing and fastening the
pinion to the thighs; twist the
legs at the knuckles and press
the feet upon the thighs; bind
the bird with strings to the
spit; put a piece of bread under
each bird to catch the drippings;
baste with butter, dredge with
flour, and roast fifteen or
twenty minutes before a sharp
fire. When done, cut the bread in
diamond shape, each piece large
enough to stand one bird upon;
place them aslant upon your dish,
and serve with gravy enough to
moisten the bread. Serve some in
the dish and some in the tureen;
garnish with slices of lemon.
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ANOTHER good way of roasting woodcock is
to put them on a little spit;
take a slice of wheaten bread and
toast it brown, then lay it in a
dish under the birds, basting
them with a little butter, and
let the trail drop on the toast.
When they are roasted, put the
toast in the dish, lay the
woodcocks on it, and have a
quarter of a pint of gravy; pour
it in a dish and set it over a
lamp or chafing dish for three
minutes; then send them to the table.
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FRIED WOODCOCK.--Dress and wipe clean;
tie the legs, skin the head and
neck; turn the beak under the
wing and tie it; tie a piece of
bacon over it, and immerse in hot
fat two or three minutes. Serve
on toast.
Another
favorite way is to split them
through the back and broil,
basting with butter, and serving
on toast. They may also be
roasted whole before the fire for
fifteen or twenty minutes.
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| WOODCOCK are in season from July to
November, according to location,
but are best during the months of
September and October. Of all
game birds the woodcock is the
finest, because of its delicacy,
tenderness and sweet flavor.
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