Roast Woodcock

Ingredients

• Woodcocks
• butter
• flour
• toast

Instructions

1. Woodcocks should not be drawn, as the trails are, by epicures, considered a great delicacy.
2. Pluck, and wipe them well outside;
3. truss them with the legs close to the body, and the feet pressing upon the thighs; skin the neck and head, and bring the beak round under the wing.
4. Place some slices of toast in the dripping-pan to catch the trails, allowing a piece of toast for each bird.
5. Roast before a clear fire from 15 to 25 minutes;
6. keep them well basted, and flour and froth them nicely.
7. When done, dish the pieces of toast with the birds upon them, and pour round a very little gravy;
8. send some more to table in a tureen.
9. These are most delicious birds when well cooked, but they should not be kept too long: when the feathers drop, or easily come out, they are fit for table.--See coloured plate, I 1.