Page:Mrs Beeton's Book of Household Management.djvu/854

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Ingredients.—Woodcocks, toast, bacon, butter for basting, good brown gravy (see Gravies), watercress.

Method.—The skin of these birds is particularly tender, therefore they must be plucked very carefully. They are trussed in the same manner as other birds for roasting, but the head is skinned and left on, the long beak of the bird being passed through the legs and body in place of a skewer. Brush over with warm butter, fasten a thin slice of fat bacon over each breast, and hang them on the spit feet downwards to roast. Put the toast under to receive the drippings from the trail, baste frequently with hot butter, and roast for about 15 minutes, or 4 or 5 minutes less when preferred very much underdone. Serve on the toast, garnish with watercress, and send the gravy to table in a sauce-boat.

Time.—About 15 minutes. Average Cost, from 3s. 9d. to 5s. per brace. Seasonable from August 1 to March 15.