Recipes > Meat > Roast Woodcock

Roast Woodcock


  • woodcocks
  • butter
  • flour
  • toast


Woodcocks should not be drawn, as the trails are, by epicures, considered a great delicacy. Pluck, and wipe them well outside; truss them with the legs close to the body, and the feet pressing upon the thighs; skin the neck and head, and bring the beak round under the wing. Place some slices of toast in the dripping-pan to catch the trails, allowing a piece of toast for each bird. Roast before a clear fire from 15 to 25 minutes; keep them well basted, and flour and froth them nicely. When done, dish the pieces of toast with the birds upon them, and pour round a very little gravy; send some more to table in a tureen. These are most delicious birds when well cooked, but they should not be kept too long: when the feathers drop, or easily come out, they are fit for table.

Time: When liked underdone, 15 to 20 minutes; if liked well done, allow an extra 5 minutes.

Sufficient: 2 for a dish.

Seasonable from November to February.


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The Book of Household Management (1861).

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