Fried Woodcocks
Ingredients
Directions
Prepare
Dress and prepare the woodcocks.
Heat a frying pan half full of smoking hot fat.
Fry and serve
Trim the crust from the bread and toast it delicately while frying the woodcocks.
Plunge the birds into the hot fat and fry until they are a delicate brown.
Sprinkle the fried woodcocks with salt and serve them 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
- Woodcocks
- Form the main substance of the dish, cooking to a delicate brown in hot fat.
- Bread
- Provides a toasted base that the fried birds are served on.
The step that matters
Plunge the birds into the hot fat and fry until they are a delicate brown.. The fat must be smoking hot so the surface browns quickly and seals in juices. If the fat is too cool, the birds absorb grease and turn soggy and pale.
“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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