Yesterday I promised I would have a couple of recipes out of the "old brown cookbook", so I have chosen a couple that I thought were strange. The first one is for ROASTED 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 thigh; twist the legs at the knuckles and press the feet upon the thigh. Put a piece bread under each bird to catch the drippings, baste with butter, dredge with flour, and roast 15 or 20 minutes with a sharp fire. When done, cut the bread in diamond shape, each piece large enough to stand one bird upon, place them aslant on 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. Roast from twenty to twenty-five minutes.
Snipe can be served in the same manner, but they require less time to roast.
APPLE PUFF PUDDING
Put half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk; when quite smooth add three eggs; butter a pie dish, pour in the batter; take 3/4 pound of apples, seed and cut in slices, and put it in the batter; place bits of butter over the top; bake three quarters of an hour; when done, sprinkle sugar over the top and serve hot.
Tomorrow, I am going to give some health remedies that were used back then. Remember, these were in the 1800's era. If any of you are brave enough to catch or find these wild birds to roast, let me know.
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