These are good roasted before a big bed of coals, searing them first as in broiling meat.

Impale each bird on a green stick, with a slice of bacon on the point of the stick over the bird. Thrust butt of stick into the ground, and incline stick toward the fire. Turn frequently.

When a number of birds are to be roasted, a better way is to set up two forked stakes and a cross-pole before the fire. Hang birds from the pole, heads downward, by wet strings. Baste as recommended for turkey, and turn frequently. Serve very hot, without any sauce, unless it be plain melted butter and a slice of lemon.

Such birds can also be served in a ragout. (See page 60).

Woodcock are not drawn. The trail shrivels up and is easily removed at table.