To Roast Woodcocks or Snipes
From Modern cookery, in all its branches, 1884
Serves 1
Basting is crucial for retaining juices.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 271. The excerpt below is the record exactly as published.
TO ROAST WOODCOCKS OR SNIPES. [In season during the winter months, but not abundant until frost sets in.] Handle them as little and as lightly as possible, and pluck off the feathers gently ; for if this be violently done the skin of the birds will be broken. Do not draw them , but after having wiped them with clean soft cloths, truss them with the head under the wing, and the bill laid close along the breast ; pass a slight skewer through the thighs, catch the ends with a bit of twine, and tie it across to keep the legs straight. Suspend the birds with the feet downwards to a bird- spit, flour them well, and baste them with butter, which should be ready dissolved in the pan or ladle. Before the trail begins to drop, which it will do as soon as they are well heated, lay a thick round of bread
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