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Woodcock, Snipe, and Plovers

These birds are in season from November till March. Pick them very carefully-do not draw them and truss them with the long beak through the wings and top of the legs instead of a skewer.

Brush them over with melted butter; tie a piece of fat bacon over the breast and baste well with butter. Lay a slice of toast under each bird to catch the trail, and send the birds up to table on this toast with slices of lemon. They will take about fifteen to twenty minutes to roast; good gravy should be handed. Take off the bacon before serving.