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Stuffed Woodcock
From Harper's cook book encyclopædia, 1902
Serves 2
Ensure they look plump.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 218. The excerpt below is the record exactly as published.
Pick and singe one dozen fat woodcock. Keep the tail, wings, and head of one ; cut the feet and scald the heads of the others ; remove the eyes. Cut the skin at the back of the neck down to the lower part of the back, remove all the backbone and draw from the back, leaving the liver in. Wipe the bird all over with a clean towel, sprinkle all over with one salt-spoonful of salt and quarter of a one of pepper. Re- move the fat of two imported goose livers, put them in a flat saucepan with one pint of Madeira wine, add to it /4 lb. of black truffles
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