Spread your Mock Woodcock on toast ...

NZ Truth Cookery Book, 1950. Image: Tauranga Heritage Collection

"Spread your Mock Woodcock on toast and serve immediately," are the instructions in Phyllis Browne’s A Year’s Cookery published in 1902. The public’s fascination with old cookbooks and recipes is increasingly evident. Retro recipes feature in the Bay of Plenty Times, while David Veart traces the history of New Zealand cooking through cookbooks in his book, First Catch your Weka.

William Park’s New Cookery Book, 1895-96. Image: Tauranga Heritage Collection

The Tauranga Heritage Collection holds an array of cookbooks including New Zealand classics such as early editions of Edmonds Sure to Rise Cookery Book and NZ Truth Cookery Book. Most of the cookbooks were printed prior to WWII and a few date back to the 19th Century. William Park’s New Cookery Book, A Boon to the Household was printed in 1895 and its recipes reveal a time when anything could be turned into a tasty dish.

Fricasseed Calf’s Head
Clean and half boil a head; cut the meat into small bits and put it into a stewpan, with a little gravy made of the bones a bunch of sweat herbs, and onion and a blade of mace. Season the gravy with a little pepper, nutmeg and salt, rub down some flour and butter, and give all a boil together, then take out the herbs and onion and add a little cup of cream, but do not boil it.

Mock Woodcock

2 eggs, 1tbs Cream, Anchovies, Minced Tongue

Beat eggs and mix with cream. Warm the anchovies before the fire and put them with eggs into a saucepan and stir briskly over the fire until sauce thickens. Add the minced tongue, spread the preparation on toast and serve immediately.