Regency Dish: Roasted Woodcock

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To roast Woodcocks or Snipes TAKE out the trail then roast the birds and ten minutes before they are done bake a toast put the trail into a stew pan with a little cullis and fresh butter and boil them together When the woodcocks are to be served up put the sauce over the toast and the woodcocks upon it NB If the woodcocks are thin roast them with a bard of bacon over

Recipe, such as it is, appeared in The Art of Cookery Made Easy and Refined
Comprising Ample Directions for Preparing Every Article Requisite for Furnishing the Tables of the Nobleman, Gentleman, and Tradesman (1802).

We previously shared a recipe for boiled snipes and woodcocks:

Regency Dish: Boiled Snipes and Woodcocks 

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