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Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.

Hunting Dog with Woodcock

Reverse - Text

Left half:   THE FOUR POINTS
Right half:


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.

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.

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.

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.