• A small squat wild bird, Scolopax rusticola, from boggy land with mottled plumage, a long bill and large eyes. It weighs about 280 gram and forms one portion. Roasted with the head on, barded with bacon and without drawing the bird, at 190°C for 20 to 30 minutes. The trail (liver and heart) is spooned onto the bread on which they are served and the whole garnished with watercress and lemon and accompanied with a jus lié and cranberry sauce. The shooting season is the 1st of October to the 31st of January in England, 1st of September to the 31st of January in Scotland. hanging time 1 to 3 days.
  • A slightly smaller relative, Philobela minor, of the woodcock found in Europe and Asia