To Roast Woodcocks or Snipes
Be very careful in plucking these to pull out the feathers as carefully and handle them as lightly as possible; for the skin is very easily torn or broken. Do not draw them, for epicures have decided, that the trail, (as they call the intestines,) is the most delicious part of the bird, and should by all means be saved for eating. Having wiped the outside carefully with a soft cloth, truss them with the head under the wing, and the bill laid along upon the breast. Keep the legs bent from the knees, retaining that posture by means of a splinter skewer. Suspend the birds to a bird-spit, with their feet downward. Melt some fresh butter in the dripping-pan, and baste them with it, having first dredged the birds with flour. Before the trail begins to drop, (which it will do as soon as they are well heated,) lay a thick round of very nice toast, (with the crust pared off,) buttered on both sides, and placed in the dripping-pan beneath, so as to catch the trail as it falls; allowing a slice of toast to each bird, with the trail spread equally over it. Continue the basting, letting the butter fall back from them into the basting spoon. When the birds are done, which will be in less than half an hour at a brisk fire—carefully transfer the toasts to a very hot dish; place the birds upon them, and pour some gravy round the toast.
Snipes require less cooking than woodcocks. These birds are very fashionable; but we do not think either of them superlative. They seldom appear except at supper parties.