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Roasted Woodcocks
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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 Kirmess cook book (1907), page 84. The excerpt below is the record exactly as published.
BOASTED WOODCOCKS. Oscar, Waldorf-Astoria. Truss the required quantity of woodcocks without drawing them, fastening the legs close to the body with an iron skewer. Toast as many slices of bread as there are woodcocks. Boast the woodcocks in a good oven. Lay a slice of toast in a dripping pan under each bird to catch the trail, and let them roast for thirty minutes. They should be rather underdone. While they are roasting baste them with butter. When suf- ficiently cooked lay the pieces of toast on a hot diah and put one of the birds on each, pour a little beef gravy in the dish, and serve some more in a sauce tureen. Garnish the dish with thin slices of lemon and watercress
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