Woodcocks and Snipes.
These birds should be nicely trussed but not drawn.
Roast them carefully from twenty to thirty minutes, basting constantly.
Place under them rounds of toasted bread, buttered on each side, to catch the trail as it drops, as this is considered a delicacy.
When cooked, lay the toast on a hot dish, place the birds on it, and pour a little good gravy over.