Fried Woodcock
Ingredients
Directions
Heat and fry
Heat a frying kettle half full of smoking-hot fat.
Toast the trimmed slices of bread delicately while frying the woodcock.
Plunge the dressed woodcock into the hot fat and fry until golden brown.
Season and serve
Sprinkle the fried woodcock with salt and serve on the toast.
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.
Explore the science
What each ingredient does
- Woodcock
- The main ingredient; frying browns and crisps its outside while the inside cooks through.
- Fat
- Carries high heat quickly to brown and crisp the surface of the bird.
- Bread
- Toasted to give a crisp base under the fried woodcock.
The step that matters
Plunging the woodcock into the hot fat. The fat must be smoking hot so the surface seals and browns quickly. If the fat is too cool, the bird absorbs grease and turns soggy; if it is too hot for too long, the outside can burn before the inside is cooked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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