woodcock

As I headed back to my car, I passed a group of birders also searching for the woodcock.

I was also struck by the range of food—he talks about eating tripe and woodcock.

Little Brown,—feather from inside of Woodcock's wing, red copper coloured silk for body, and brown hackle for legs.

Inside of Woodcock's wing,—body orange coloured silk neatly ribbed,—hackle from a grouse for legs.

Small Willow Fly,—wings inside of Woodcock's wing feather,—body mole's fur and yellow silk,—brown hackle for legs.

Fry the trail of the woodcock or snipe in a little butter, and place on little rounds of fried bread and arrange round the dish.

Fillet a brace of woodcock, soak them in salad oil seasoned with black pepper, some cloves, and a pounded head of garlic.