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Roasted Woodcock with Watercress
From The Swedish, French, American cook book, 1918
Serves 1
Serve with salad.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 351. The excerpt below is the record exactly as published.
Roasted Woodcock with Watercress (Becasse rotie au Cresson ) Pick, singe, and wash the woodcock well; open, and remove the crop from the neck; take the insides out — carefully, removing the gall from the liver; put insides back again; clean the head well; chop the heart and liver fine, put back inside the bird with a piece of butter, pepper, and salt. Then tie the bird up nicely — put the bill into the breast; put in a roasting pan with thin slices of fat bacon on the top with some sherry
Cook this with the app: pantry check, scaling, and the assistant.