Roast Woodcocks or Snipes
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- Woodcocks or snipes
- Lard
- a few slices Bread
- Butter
Instructions
- Pluck the birds but do not draw (eviscerate) them. Place them on a small spit. Dredge and baste them well with lard. Toast a few slices of bread and arrange them on a clean plate. Set the plate under the birds while they roast to catch the drippings. If the fire is good, the birds will roast for about ten minutes. When done, lay the roasted birds on the toasts on the dish, pour melted butter around them, and serve.