Woodcock Shooting

Cover Woodcock Shooting
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but in his days in Scotland birds were destroyed wholesale for market.
I should love to follow more closely the woodcock of the North in its visits to the British Isles, and in its wanderings about the Continent; but English sportsmen and eminent ornithologists have long ago told pleasant and entertaining tales of the bird beyond the sea.
99 SEEVING THE BIRD 'HERE are various ways of cooking woodcock, but when one departs from the simplicity of the roast the flavor of the bird is less pleasing.
... Beware also of the thin slices of bacon which so many chefs delight to use as shrouds for the unfortunate birds they serve upon toast spread with that unappetiz- ing mixture, trail and liver. Woodcock, after being shot, should hang five or six days in a cool place.
This softens the muscles of the thighs, and makes the flesh more tender. If they are to be kept any longer, it is better to draw them, for the trail is apt to spoil the flesh. I never could find any pleas- ure in eating the trail, and in restaurants espec- ially where any concoction may be served.


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