Woodcocks Recipe

And as for your juries--who would not set o'er them

A jury of tasters, with _woodcocks_ before them?

MOORE.

Woodcocks should not be drawn, as the trail is by the lovers of "haut

gout" considered a "bonne bouche." Truss their legs close to the body,

and run an iron skewer through each thigh, and put them to roast before

the fire; toast a slice of bread for each bird, lay them in the

dripping-pan under the bird to catch the trail; baste them with butter,

and froth them with flour; lay the toast on a hot dish, and the birds on

the toast; pour some good beef gravy into the dish, and send some up in

a boat. Twenty or thirty minutes will roast them. Some epicures like

this bird very much underdone, and direct that the woodcock should be

just introduced to the cook, for her to show it to the fire, then send

it to table.