To Roast Woodcocks and Snipes

Ingredients

• Woodcocks
• Snipes
• 3-penny loaf
• Butter
• Gravy
• Melted butter

Directions

1. Skewer the woodcocks and snipes on a bird spit.

2. Toast a slice of the 3-penny loaf until brown and butter it.

3. Place the buttered toast in a dish under the birds.

4. Baste the birds with a little butter.

5. Remove the trail from the birds and place it in a small saucepan with a little gravy.

6. Simmer the mixture gently for 5-6 minutes.

7. Add melted butter to the gravy and pour it over the toast.

8. Once the birds are roasted, place them on the toast and keep warm over a lamp or chafing dish for 3 minutes before serving.