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Woodcock
From The Cook County cook book, 1912
Serves 1
Serve on the toast with melted butter poured over.
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 The Cook County cook book (1912) by Associated College Women Workers, page 214. The excerpt below is the record exactly as published.
WOODCOCK. — To prepare the woodcock, wash, remove the crops, and draw or not, as preferred. Fold the legs and wings close to the body and bend the head forward so that the long bill may be run, skewerwise, through the legs and wings, thus hold- ing them in place. Put 2 slices of toast in the bottom of a large, deep fireproof soup-plate, and place two birds, side by side, upon this; put a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.