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Woodcock

Woodcocks, like snipe, are only good when they are fat. They are cooked but in a very few ways. The most delicate parts are the legs and the intestines. The fillets of woodcocks, for those persons who do not like their meat underdone, are tough, and without savour. They are held in high estimation when roasted or en salmi (as a hash). A puree of woodcocks is also served occasionally. They may, however, be dressed in as many ways as young partridges. When roasted, you must always put a toast under them to receive the intestines, which generally drop out while roasting unless paper is used to secure them. Take care to stop the spit when the back is towards the fire, because the legs are to be well done and the fillets underdone.