Roast these birds before a nice clear fire, basting constantly with butter.
Serve with gravy, bread sauce, and browned crumbs.
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.
Boiled Fowl.
Truss nicely and flour the breast slightly.
Fold it in buttered paper, and tie securely with string.