Truss the bird. (See Woodcock, Trussed.) Roast it before a fierce fire, or in a quick oven, for about fifteen to twenty minutes. Place a piece of toast underneath the bird after it has been roasted for about five minutes to catch the trail; baste as frequently as possible. Let the butter with which the bird is basted soak into the toast. Serve very good unflavoured gravy with it, and some bread sauce. The bird should be served on the toast directly it is roasted. The woodcock should be red inside when it is cut, and bright brown outside. The fire or oven must be fierce.

Trussed Woodcock

Pluck the bird entirely, head and neck included, and very carefully, to avoid tearing the tender skin. Singe off the hairs and cut off the ends of the toes, but do not draw the birds. Twist the legs at the joints to bring the feet upon the thighs. Press the wings to the sides, and turn the head under the wing, with the beak forward. Tie a string round the legs and breast, and pass one also round the head and the tip of the bill. Hang the bird to the spit feet-downwards.