New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-09-06

WOodcock. which are I'm market are generally
considered by epicures the very prince Of game 0lrS'
though our American bird IS rather small, being
little larger than robin in the body The breast
and thigh Of the woodcock the only parts eaten
That exercise produces toughness OF fibre is well eA-
emplded in the woOdcocll and partridge The wood
cock files most while the partridge the legs. hence
the wing of the woodcock is very tough and that Of
the partridge Is very tehder. and hence also comes tue
old cOupet:
II the partridge had but the woodcochs tiuGh,
He'd be the best bird that ever doth ny
tn prcpare woodcoclI for roasting pick and SINCE the
bird Remove the crop and pipes OF the throat SKID
the head and neck and take out the eyes Nearly
every one now prefers to draw THIS bird as they 10
every other game bird. The old fashion OF serving IL
undrawn is obsolete and there is not arstclaSS
chef I'm the city who would serve It this oday.
After drawing the bird. separate tile heart and liver
from the other entralls. Lay tIem oil plate lot
Use Trim the toes OFF, but leave the legs on Ouo
of the wings close TO the body. Turn the head OF the
bird back, using the long slender beak as sKe"er
70 secure the legs down TO the body. Law thlh
lavcr of salt pork the breast Set the wool
cock aside for few minutes till you mince the heart
and liver To the heart and liver of three woodcock.
add half q ieaspOOnful OF chves, five or SIX
drops NJ onion juce half a teaspOOnful Of SALT
little pepper and half teaspoonfu of butter. Cut
three slices an inch and half thick from small
loaf OF stale bread. Trim or the cfusUs anu h4lNe
the slices trimming them they will be about two
and half inches long by one and half wide. Cnt
ont little hollow in the centre of EACH Plunge them
.for two minutes in boiling hot fat. Remove tlPm
and drain them on coarse brown paper. Put some OF
the mixture Of neart and liver in each "canape'
sprinkng few bread crumbs and bit Of butter over
each. Put the "canapes" on Tin plate and set
them aside Put the wOodcocks on their backs In
birmingham and rub their thighs with a bit OK
butter Roast them for from ten TO fifteen minutes
I'm a yery hot oven Ten minutes will serve them
raIa as the English gourmands prefer them, when,
according to Dr. Kitchener, they are merely INTRO
duced TO the cook for her TO show 10 the fire. and then
sent To the table" Most people in our country like
them rather better done than this, and therefore the
6fteen minnie rule is the best. Three minutes before
removing the BIRDS put the canapes in the oven 10
cook The moment the wOodcOck is done have hot
Matter to receive IT, Unite the layers Of pork which
have been arranged the breast and put them
on the platter surrounding them by the canapes and
usinq little watercress to decorate the dish. Serve
at once, as nothing deterOrates In naVor so raPiuS
as game after II is cooked
WOodcock are also frequently broiled Draw and
prepare them a. above only splitting them down the
hack. Fatten the breast-bone little and wipe the
birds thoroughly Then rub them with sweet oil and
season them with salt and pepper. Let them remain
five or six minutes in this marinade. Arrange them
fatty on a gridlron turning the head back and suck
ing the bill through the breast. BrOil them over
clear fire OH the breast side FOR about six or seven
minutes and on the other side for three or four
Minutes Serve canapes with mince Of hashed
lvers and hearts I'm the same way as when they are
roasted Gentlemen often Hike little crisp layer
Of bacon with their broiled woodcock, and water
cress salad is most appropriate