Recipes > Meat > Woodcocks Ó la Franšaise

Woodcocks Ó la Franšaise

Instructions

Pick them, then draw and truss them; let their breasts be larded with broad pieces of bacon; roast and serve them up on toasts dipped in verjuice.

Print

Print recipe/article only

Source

The Lady's Own Cookery Book (1844).


comments powered by Disqus