New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-09-07
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THE WOODCOCK SNIPE AND CANVAsBACK
DUCK
II committee Of accomplished epicures should
meet to decide what bird should be named as tAe
best OF all game birds it is probable that the
choice would fall upon the voodcock The canvas
back duck would certainly be considered but II
would be argued at once that the canvashack duck
is an uncertain feeder The fat birds from HAVE
de Grace that feed on the snowy root OF the Wild
celery are undoubtedly the richest favored OF all
game birds but the ordinary canvasback duck.
taken at a distance from the Wild celery bed. Is
but commonplace bird. The woodcock is always
tender and delicious. He INDUCES in no eccen-
tricities of diet
The old dlstch says:
IF the partridge had but the woodcock thigh.
He would be tho best bird that did fly
The partridge. however, has tough thighs. owing
to the liberal use he makes OF his legs in escaping
from his enemies So the partridge and grouse for
this reason must be barred out.
The thigh well as the breast Of the woodcock
Is supremacy tender. The wing is the only tough
portion and this should be cut OF. Like all noe
turnal birds. the woodcock has large staring eyes.
placed far back In his head. This gives him an
extremely stupid look.
He Is however, an intelligent bird. and wary In
euding the snares and guns OF the hunters. ex-
cept when aroused In the daytime. when he Is
blinded by the daylight
The woodcock is easily recognized by his large.
owl-like eyes. and his long BILL that is often two
and half inches in length
Snipes have long bills. but small eyes. like those
Of the grouse partridge. The snpe IS in market
in the spring and in autumn. Some varieties may
be found in market at almost all seasons OF the
year. No one familiar with the appearance OF a
woodcock. however is likely to mistake II for the
snpe.
The statement that the entras OF the wood
cock frequently cooked in the bird by ex-
perienced cooks has been frequently made that
persons who not familiar with game have
come to believe II. Old-fashioped English cooks
formerly dressed woodcock without drawing them.
The idea is repusive in the last degree. and be-
longs TO an epoch OF cookery which have
happily ougrown. No intelligent cook attempts TO
cook woodcock in this way.
The first process in preparing the birds for the
table Is to pick SINCE and draw them. taking care
TO remove any shot that may have accidentally
been left in the flesh. Leave the heads on the
birds simply skinnng them. Remove the eyes.
Take out the crops and loosen all the skin around
them and then after making slit near me
livers from the draw throw the rest away Cnp
off the toes. but leave the legs on. Wrap thin
shaving Of larding pork around each Of the birds.
Allow six woodcock for six persons. Dredge the
pr'a W of % b f n s With r wher atm the bke
OF the pork does cover It. Lay the birds
Them roast in hot G oven II for r. dfieeh nnutes
Some authorities would say ten. but this requires
an extra heat, and leaves the birds rarer than
would suit the majority Of tastes.
While the birds roasting. prepare the toast
10 serve them on.
This is not ordinary toast. but pieces Of stale
bread, properly followed out and daintily Drowned.
Allow slice of stale bread an inch and half
thick for each bird Hollow 4 out In the centre
melted butter, and let II become n delicate brown
in the oven. Meantime. mnce the livcrs and
hearts of the birds. and season them with tea
spoonful OF onion juice Salt and pepper table
spoonful Of butter for the hearts and ivers Of six
birds: cook the mince the fire for three
minutes In a small frying pan. Spread ii the
toast the wOCdcOCk are roasted. and
place the birds over It.
Serve them with a garnish of sliced lemon In old
English fashion, and with a salad OF Watrrcress.