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Roasted Woodcocks

Truss the required quantity of woodcocks without drawing them, fastening the legs close to the body with an iron skewer. Toast as many slices of bread as there are woodcocks. Roast the woodcocks in a good oven. Lay a slice of toast in a drippingpan under each bird to catch the trail, and let them roast for thirty minutes. They should be rather underdone. While they are roasting baste them with butter. When sufficiently cooked lay the pieces of toast on a hot dish and put one of the birds on each, pour a little beef gravy in the dish, and serve some more in a sauce tureen. Garnish the dish with thin slices of lemon and watercress.