Fried Woodcock

Ingredients

• the woodcock
• a frying-kettle half full of smoking-hot fat
• slices of bread

Method

1. 1

   Dress the birds as directed, have ready a frying-kettle half full of smoking-hot fat, and as many slices of bread as there are birds.

2. 2

   Trim the crust from the bread and toast it delicately while the woodcock are being fried.

3. 3

   Plunge the birds into the hot fat, fry until a delicate brown, sprinkle with salt, and serve on the toast.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 194. The excerpt below is the record exactly as published.

FRIED WOODCOCK. Dress the birds as directed in the preceding recipe ; have i'eady a frying-kettle half full of smoking-hot fat, and as many slices of bread as there are birds. Trim the crust from the bread, and toast it delicately while the woodcock

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