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Woodcock, Roast

Pluck the woodcocks carefully, neck and head as well. Do not open them, but truss them securely (see WOODCOCK, TRUSSED). Fasten them, feet downwards, to a spit, put them down to a brisk, clear fire, flour them, and baste liberally with dripping or butter. When they have been down about five minutes, put a buttered toast, free from crust, under them, to catch the droppings from the trail. After this is done, hold a dish under them when they are basted. When the steam draws to the fire, they are done enough. Dish them with a piece of toast under each, and garnish with watercress. Send melted butter or orange gravy to table in a tureen. It is an improvement to cover the woodcocks with slices of bacon before putting them down to the fire, and when they are to be had, two or three vine-leaves may be laid under the bacon. Time to roast the woodcocks, if liked underdone, fifteen to twenty minutes; if liked well dressed, twenty-five to thirty minutes.