This is the most delicious of small birds, and may be either roasted or
broiled.
_Roast._
The English do not draw woodcock, regarding the _trail_ as a _bonne
bouche_, and I have known American housekeepers who copied them in this
respect. In this case roast precisely as you would snipe or plover,
only putting the toast under the birds so soon as they begin to cook,
to catch the trail.
To my taste, a better, and certainly to common sense people a less
objectionable plan, is to fill the birds with a rich force-meat of
bread-crumbs, peppered and salted, shortened with melted butter. Sew
them up and roast, basting with butter and water, from twenty minutes
to half an hour. When half done, put circular slices of buttered toast
beneath, and serve upon these when you take them up.
_Broiled._
Split down the back, and broil over a clear fire. Butter, pepper,
and salt when done, and let them lie between two hot dishes for five
minutes before sending to table. Small snipe are nice broiled in this
way; also robins and doves.