Woodcock

Ingredients

• tie a piece of bacon over it
• immerse in hot fat for two or three minutes
• serve on toast

Method

1. 1

   Tie the legs, skin the head and neck, turn the beak under the wing and tie it, tie a piece of bacon over it, and immerse in hot fat for two or three minutes.

2. 2

   Serve on toast.

3. 3

   Or split them through the back and broil, basting with butter and serving on toast.

4. 4

   They may also be roasted whole before the fire for fifteen or twenty minutes.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 423. The excerpt below is the record exactly as published.

WOODCOCK. Tie the legs, skin the head and neck, turn the beak under the wing and tie it, tie a piece of bacon over it, and immerse in hot fat for two or three minutes. Serve on toast

Cook this with the app: pantry check, scaling, and the assistant.