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A Woodcock

Roasted woodcock served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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The recipe

Ingredients

Directions

Prepare

  1. Remove the gills from the woodcock and truss it with its own bill by running it through the thighs and body.

Roast and serve

  1. Roast the woodcock until cooked through.

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

  3. Ensure all diners receive a portion of the toast with the woodcock.

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 meat stays moist and its juices soak into the toast.
Toast
Soaks up the roasting juices, adding moisture and rich flavour to each serving.

“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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