Chapter XVII · Roasts and Salads · No. 1977
1977—Roast Woodcock
It should be just sufficiently high. Remove its gizzard; truss it, piercing the legs with the beak, after having drawn the eyes; cover it with slices of bacon, and cook it before a good fire for from fifteen to eighteen minutes. Dish on a cushion of fried bread, and serve the swilling-liquor separately, which in this case should be brandy and a few drops of good game gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1977, p. 614. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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