No. 1122 — Woodcocks or 'Svisteli' with Toasts
English historical translation of Molokhovets recipe No. 1122 from the 1901 Russian cookbook, retaining original methods and measures.
The source says 'svisteli', like woodcocks and thrushes, are roasted with their legs and heads and without removing the entrails.
Pluck, wash and salt twelve to fifteen 'svisteli', and roast in a saucepan with three spoonfuls of butter.
Place the cooked birds on butter-fried and dried white-bread toasts, arrange on a dish and pour over their cooking butter.
Their large livers may instead be removed, minced and fried with the birds. In this version pile the birds in the centre, surround with toasts covered with minced fried liver, and add the gravy.
To provide
12–15 'svisteli' or 3 woodcocks | 1 French roll ½ Russian pound of butter |