No. 19. A Woodcock

The thigh and back are the most esteemed parts of a woodcock which, being a small bird, may be carved entirely through the centre of the breast and back, or distributed in the same manner as the partridge for three, which we have described; or even carved down like a fowl, if needful. In whatever way it is divided, however, a portion of the toast which has received the trail, and on which it should always be sent to table, must invariably be served to all who partake of it. The very old fashion of trussing the bird with its own bill, by running it through the thighs and body, is again adopted by very good cooks of the present day; but the common method of preparing either woodcocks or snipes for table is this: the trussing of the legs is, however, better shown at Nos. 19 and 21 of Plate 6.