Broiled Woodcock
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Broiled Woodcock.
Split down the back, and broil over a clear fire. Butter, pepper, and salt when done, and let them lie between two hot dishes for five minutes before sending to table. Small snipe are nice broiled in this way; also robins and doves.
-----------
Broiled Woodcock.
Split down the back, and broil over a clear fire. Butter, pepper, and salt when done, and let them lie between two hot dishes for five minutes before sending to table. Small snipe are nice broiled in this way; also robins and doves.
