WOODSTOCK OR SNIPE.
The great peculiarity in carving the woodcock or snipe is, that the bird is not drawn like other birds, but roasted as it is plucked, suspended by the head, with a toast beneath, on which the trail, as it is called, or internal part, is allowed to drop; and when the birds are roasted, which should be rapidly done in twenty minutes, the trail should be spread over each toast and the bird served up on it. It is then only necessary to carve each bird through the breast and back, with its due proportion of the trail and toast. The best part, however, if carved, is the thigh.