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A Woodcock

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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The recipe

Ingredients

Directions

  1. Remove the gills from the woodcock.

  2. Carve the woodcock through the center of the breast and back or as needed.

  3. Serve the carved woodcock on a piece of toast that has absorbed the juices.

  4. Truss the bird with its own bill if desired.

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.

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