Kitsutsuki (Woodcock)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 170. The excerpt below is the record exactly as published.
Kitsutsuki. (Woodcock.) Split up the back and flatten out after having taken off the head and neck. Put' on a roasting dish and push into the oven, and baste very frequently with the follow- ing mixture — viz., i pint soy, 4 ounces sugar, and £ pint sherry
Cook this with the app: pantry check, scaling, and the assistant.