Woodcock Roast

Woodcock are not drawn, and the head is sometimes left on, the long sharp beak being turned backward. The birds should each be placed on a slice of crustless, very light toast, so that nothing that drips from them is wasted. Fat bacon should be placed over their breasts and they should be cooked in a hot oven, 400° F., gas mark 6, for 15 minutes. Remove from oven, empty the woodcock, and keep them warm and spread the intestines (called the ‘trail’) on the croûtons, discarding the gizzards. Sprinkle with coarse black pepper and a very little brandy. Put the birds back on their croûtons, return for two minutes to the oven, and serve very hot with sprigs of watercress.