Woodcock, Stuffed and Roasted
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2332. The excerpt below is the record exactly as published.
Woodcock, Stuffed and Roasted.— Pluck and draw two woodcocks. Kemove the gizzards, then mince the trail finely with half its weight in fat bacon, and add a dessert- spoonful of chopped parsley and a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.