Some epicures say that the woodcock should never be drawn, but that
they should be fastened to a small bird spit, and should be put to
roast before a clear fire; a slice of toast, put in a pan below each
bird, in order to catch the trail; baste them with melted butter; lay
the toast on a hot dish, and the birds on the toast. They require from
fifteen to twenty minutes to roast. Snipe are dressed in the same
manner, but require less time to cook. My pet plan to cook woodcock is
to draw the bird and split it down the back, and then to broil it,
basting it with butter; chop up the intestines, season them with
pepper and salt, and saute them on a frying pan with butter; lay the
birds on toast upon a hot dish and pour the saute over them.