Roast Woodcock Recipe

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Instructions
  1. Pluck the woodcocks carefully, neck and head as well.
  2. Do not open them, but truss them securely.
  3. Roast in a hot oven, flour them, and baste liberally with dripping or butter.
  4. Dish them with a piece of toast under each, and garnish with watercresses.
  5. Send melted butter or orange gravy to table in a tureen.
  6. It is an improvement to cover the woodcocks with slices of bacon before putting them down to the fire, and, when they are to be had, two or three vine-leaves may be laid under the bacon.
  7. Time to roast the woodcocks, if liked underdone, fifteen to twenty minutes; if liked well-dressed, twenty-five to thirty minutes.
  8. Sufficient, two for a dish.

 




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