Barded Woodcock

Ingredients

• a thin slice of clear salt pork
• Rub soft butter over the parts not covered by the pork
• Place toasted bread under each bird in the baking-pan
• run from three to six birds on each skewer

Method

1. 1

   Remove the crop, skin the head, and take out the eyes; scald the feet and legs, and skin them as high as the first joint.

2. 2

   Draw the bird or not, as may be preferred.

3. 3

   Sprinkle well with salt, and, drawing the head down to the feet, wrap the bird in a thin slice of clear salt pork; run a skewer through to keep the pork, head and feet in position, and run from three to six birds on each skewer.

4. 4

   Rub soft butter over the parts not covered by the pork, and dredge all with flour.

5. 5

   Place toasted bread under each bird in the baking-pan, rest the ends of the skewers on the edges of the pan, place the latter in a very hot oven, and cook ten minutes — fifteen, if the oven is not extra hot.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 101. The excerpt below is the record exactly as published.

BARDED WOODCOCK. Remove the crop, skin the head, and take out the eyes ; scald the feet and legs, and skin them as high as the first joint. Draw the bird or not, as may be preferred. Sprinkle well with salt, and, drawing the head down 234 THE PATTERN COOK-BOOK. to the feet, wrap the bird in a thin slice of clear salt pork ; run a skewer through to keep the pork, head and feet in position, and run from three to six birds on each skewer. Rub soft butter over the parts not covered by the pork, and dredge all with flour. Place toasted bread under each bird in the baking-pan

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