Stewed Woodcock
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 82. The excerpt below is the record exactly as published.
Stewed Woodcock. Stuff the bird with a forcemeat made of bacon, parsley and shallots finely minced, incorporated with the yolk of an egg, and seasoned with pepper and salt. Truss the bird as for roast- ing, and place in a small stewpan — preferably of earthenware — on a thick slice of bacon. Cover and cook for a quarter of an hour, and then add a small glass of Sauterne or other white wine. When done add a few drops of vinegar
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