Skip to main content

A Woodcock

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

The recipe

Ingredients

Directions

  1. Carve the woodcock through the center of the breast and back, or in a manner similar to a partridge.

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

  3. Truss the bird using its own bill by running it through the thighs and body, 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.

You might also like

Illustration of Tomato SoupIllustrationTomato Soup526 recipesIllustration of Brown BreadIllustrationBrown Bread461 recipesIllustration of Mutton BrothIllustrationMutton Broth292 recipesIllustration of Yorkshire PuddingIllustrationYorkshire Pudding264 recipes