Name: Woodcock Roasted
Ingredients: one bird; salt; pepper

Woodcock Roasted

Ingredients

one bird
salt
pepper

Directions

Dress, wipe clean inside and out, cut off the feet, tie the legs close to the body. Skin the head and neck and tie the peak under the winds. Tie thin slices of pork or bacon around them. Bake in a hot oven for ten or fifteen minutes. Baste with butter. Clean and cook in boiling salted water the hearts and livers, then pound to a paste, season with salt and pepper. Butter thin slices of toast, large enough for one bird, cover with the paste, place the birds on the toast, moistening them with the butter in the pan. Garnish with watercress or pieces of parsley.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.