Woodcocks Roasted

Woodcocks can be roasted with their intestines or else drawn; the gizzard and pouch must always be removed, but the necks left on. Singe the birds, truss by inserting the beaks through the legs (Fig. 409); lard over and lay them on the spit, roast for twelve to sixteen minutes before a bright fire, basting over with butter and laying pieces of bread in the dripping pan, that is if the birds are not drawn; if they are, then cook their intestines separately with melted fat pork and a few good chicken livers, finishing them the same as the woodcocks on canapes a la Perigord (No. 2205). After removing the birds from the spit, salt them over, dress on a dish with the crusts and sliced lemon placed around; serve some gravy separately. The beak may be stuck in the stomach in front so that in case the bird is cut in two the head will be divided equally.