Another Form of Fried Woodcock

Ingredients

• 1 woodcock or hen
• 1 carrot, sliced
• 1 bottle of red wine
• 1 bottle wine vinegar
• 3 bay-leaves
• Va lb. of butter
• 10 pepper-corns
• Salt
• 1 pt. sour cream
• 1 pt. bouillon
• 7 cloves
• 1 onion, sliced

Method

1. 1

   Clean and dress the woodcock, press into a jar, and cover with red wine.

2. 2

   Boil vinegar with bay-leaves, pepper-corns, cloves, onion, carrot, and thyme, then cool and pour over the bird.

3. 3

   Marinate for 3 days.

4. 4

   Dry, rub with salt, lard with bacon, fry in butter, and stew for 2 hours, basting with cream and bouillon.

5. 5

   Strain gravy and serve with the bird.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 52. The excerpt below is the record exactly as published.

ANOTHER FORM OF FRIED WOODCOCK. Quantity for 6 Persons. 1 woodcock or hen 1 carrot, sliced 1 bottle of red wine A little thyme 1 bottle wine vinegar Bacon slices 3 bay-leaves Va lb. of butter 10 pepper-corns Salt 7 cloves 1 pt. sour cream 1 onion, sliced 1 pt. bouillon

Cook this with the app: pantry check, scaling, and the assistant.