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To Bake Woodcockes Or Blacke birds

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To bake Woodcockes or Blacke Birds. TRusse, parboyle, and season them with Pepper, and Salt: your Woodcocke may be Larded, doe as in others.


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