This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Scrape and wash them, fold them in buttered paper, lay them into a dish, and bake them gently. The liquor that comes from them, boil with a piece of butter, dusted with flour, a tea-spoonful of soy, two of essence of anchovy, and a little white wine. Serve the sauce in a butter-tureen. This fish is called the sea woodcock, from being dressed with the inside.
 
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