Name: Fried Woodcock
Ingredients: 1 woodcock; 1 slice of bacon; hot fat for frying; toast for serving

Fried Woodcock

Ingredients

1 woodcock
1 slice of bacon
hot fat for frying
toast for serving

Directions

Prepare

Tie the beak under the wing of the woodcock.
Place a slice of bacon over the woodcock.

Fry and serve

Immerse in hot fat for 2 to 3 minutes.
Serve on toast.

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.

Explore the science

What each ingredient does

Woodcock: Is the main protein, cooked whole so its flesh is heated through by the hot fat.
Bacon: Lays fat over the bird, adding moisture and savory flavor as it renders during frying.

“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.