This bird, like a partridge, may be carved by cutting it exactly into
two like portions, or made into three helpings, as described in carving
partridge. The backbone is considered the tit-bit of a woodcock, and by
many the thigh is also thought a great delicacy. This bird is served in
the manner advised by Brillat Savarin, in connection with the pheasant,
viz., on toast which has received its drippings whilst roasting; and a
piece of this toast should invariably accompany each plate.
[Illustration: WOODCOCK.]