Scotch Woodcock

This recipe is taken from a manuscript cookery book belonging to Tendring Hall, Suffolk, and was given to the Editor of this book by Colonel Rowley. Its date is the second quarter of the nineteenth century and its contents represent very definitely the extremely good English cookery of that period. A note to the following points out: ‘This is much approved by men.’ It was originally served as a second course remove, but can now be used as a savoury for any suitable occasion.