To Roast Woodcocks and Snipes

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Put them on a little Spit; take a Round of a Three-penny Loaf and toast it brown, then lay it in a Dish under the Birds, baste them with a little Butter, and let the Trail drop on the Toast. When they are roasted put the Toast in the Dish, Jay the Woodcocks on it, and have about a Quarter of a Pint of Gravy; pour it into the Dish, and set it over a Lamp or Chaffing-dish for three Minutes, and send them to Table. You are to observe, we never take any Thing out of a Woodcock or Snipe.