gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Woodcock on Toast
From Handbook of practical cookery, 1886
Serves 4
Quail and snipe can be prepared similarly.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 62. The excerpt below is the record exactly as published.
Woodcock on Toast.— Two brace of woodcock, four ounces of butter, one tea-spoonful of salt, one tea-spooiiful of pepper
Cook this with the app: pantry check, scaling, and the assistant.