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WOODCOCK, ROAST (another way)

There is more art in roasting woodcocks than any other bird of the same size. They require constant attention during the operation of roasting them. As they must be cooked very little--the flesh of the woodcock, like that of all dark-fleshed game, being digestible when almost raw, and losing its savour if roasted to the same degree as a partridge--their cooking occupies but little time; therefore the cook should never leave her woodcocks from the moment they are put down until she takes them up. Truss without drawing them, and put toast under them to catch the trail, which often falls from them when they are before the fire. The most delicate parts of the woodcock are the legs and the trail; next, the breast. As this latter must be very much underdone, and the legs a little better done, to be eatable, there is, of course, an inequality in their roasting, which must be obviated by stopping the spit for a time whenever the legs are turned towards the fire, in order to give them a greater proportion of heat. The woodcocks, when done, are served up upon the toast, with melted butter only, as their flavour would be deteriorated by any kind of gravy.