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Title: Braised Woodcock
Categories: Game
Yield: 4 Servings
| 4 | Woodcock | |
| Salt and pepper | ||
| 4 | sl | Bacon |
| 1/4 | c | Butter; melted |
| 1 | tb | Parsley; chopped |
| 4 | sl | Toast; buttered |
Sprinkle woodcocks inside and out with salt and pepper. Wrap weach with a slice of bacon and fasten with string or a wooden pick. Place woodcocks in broiler pan about 6 inches from heat. Broil 8 to 10 minutes on each side, or until tender, basting frequently with butter. Remove string or wooden pick. Sprinkle with parsley. Serve on buttered toast.
From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote
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