This is the most delicious of the small birds and may be roasted, panned or broiled the same as pheasants. Among epicures a favorite dish is known as

Barded Woodcock

Remove the crop, skin the head, and take out the eyes; scald the feet and legs, and skin them as high as the first joint. Draw the bird or not, as may be preferred. Sprinkle well with salt, and, drawing the head down to the feet, wrap the bird in a thin slice of clear salt pork; run a skewer through to keep the pork, head and feet in position, and run from three to six birds on each skewer. Rub soft butter over the parts not covered by the pork, and dredge all with flour. Place toasted bread under each bird in the baking-pan, as described for roasted snipe, rest the ends of the skewers on the edges of the pan, place the latter in a very hot oven, and cook ten minutes - fifteen, if the oven is not extra hot. On removing the pan from the oven, draw out the skewer gently, slip each bird on its slice of toast, and serve very hot, pouring the gravy from the pan over all. Any small birds may be cooked in this way.

Small Birds, Roasted In Potatoes

Halve sweet potatoes lengthwise, and scrape out the inside, making a place large enough in each half to hold half the bird. Clean and draw the birds, cutting off heads and legs, the same as directed for turkey. Place a piece of butter in each bird, season with salt and pepper, spread them with butter, and place them in the potato shells, tying a string around each potato to hold the pieces together. Roast in a baking-pan, and serve in the potatoes.

Pigeons

These are drawn, singed and roasted or broiled the same as chickens.

Squabs

Squabs are broiled or roasted whole the same as woodcock, and are very delicious when carefully prepared.