For Woodcock, Snipe, &c.
PERIOD: England, 17th century | SOURCE: The Art of Cookery Refined and Augmented, 1654 | CLASS: Authentic
DESCRIPTION: A wine sauce for small game birds
For Woodcock, Snipe, &c..
You may make sauce for Woodcocks or Snipes as followeth; If you draw your Fowle put an Onion in the belly, then spit them, roast them with a dish under them, in which let there be Claret, Vinegar, an Anchove, Pepper and Salt; the Fowle being roasted, put a little piece of Butter and a little grated Bread, shaking it well together and dish it with your Fowl.
It is a very good sauce for a wilde Duck, onely rub your dish with a clove of Garlike, because it is a ranker fowle.
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