Modern Cookery
Ingredients
Directions
Cook woodcock for 20 to 25 minutes or snipe for 20 minutes.
Dress the birds on a serving platter.
Pour a little gravy around the bread.
Serve additional gravy in a tureen.
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
- Birds
- Provide the main protein; their cooking time sets the timing of the whole dish.
- Gravy
- Adds moisture and savory flavor to the birds and bread.
- Bread
- Soaks up gravy and serves as a base that holds the birds.
The step that matters
Cook woodcock for 20 to 25 minutes or snipe for 20 minutes. Small game birds dry out quickly because they are lean. Cooking only until done, and following the timing for the species, keeps the meat moist and tender.
“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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