Fried Woodcock
From Buckeye cookery, 1892
Serves 1
Serve on toast for best presentation.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 95. The excerpt below is the record exactly as published.
FRIED WOODCOCK. Dress, wipe clean, tie the legs, skin the head and neck, turn the beak under the wing and tie it; tie a piece of bacon over it, and im- merse in hot fa
Cook this with the app: pantry check, scaling, and the assistant.