the sauce has boiled

and fry the woodcocks lightly for seven or eight minutes; Tory Burch Outlet then add the juice of two lemons, half a glass of white wine, and some raspings; and leave them on the fire till up once; then serve altogether. Woodcock Pie (Cold). When the woodcocks are picked, take out the entrails, and put them aside, and truss the Tory Burch Outlet birds, as for roasting; flatten the Tory Burch Outlet breastbone, and broil then over a clear char' coal fire: let them get cold, then lard them all over, pound nine bacon In a snortar, mix Tory Burch Outlet with it the livers of the birds, poondrd also, with two Tory Burch Outlet or three leave of sweet basil; mince the en trails very fine, and mix them with the rest of the farce, raise the pie, Tory Burch Outlet lay some of the farce at the bottom of it, and put the rest into the woodcocks, lay them in the pie, pnt between them some pounded bacon, mixed with fresh butter, seasoned with a little Tory Burch Outlet mace, nutmeg, and salt; then lay Tory Burch Outlet In a nice veal cutlet, and Tory Burch Outlet over that some slices of bacon, cut very thin ; put on Uie cover, and s:t it in Tory Burch Outlet the oven furthree or four hours, according to the number of birds; serve cold. For another way of making Woodcock Pie, follow the directions given for Snipe Pie. Woodcocxs, Potted—They are done in the same manner as pigeons are potted. Wooncocxs Puree of,en Crouton . Take the meat and insides of three or four cold roasted woodcocks, and pound it with nearly a quarter of a pound of bacon, and some sweet herbs; put the Tory Burch Outlet bones and other hits of the birds into a stewpan, with a glass of white wine, some parsley leaves, a bay-leaf, a elove, two glasses of stock, and six dessert spoonsful of veloute, reduce these to half, rub the whole through a bolting cloth, and when cold, pour it over the pounded meat, and pass thepurie through a sieve, as usual; if it will not pass easily, add a little cmiamvit to it; put this puree into a saucepan, and keep it hot. Prepare some croutons as directed for fillet en canape (only making them an inch and a half thick, and of a pointed oval shape), anil when the middle is cleared away, fill the space with the puree, and serve the croutons. Tory Burch Outlet Woodcocks, a« Kstaurant. Take a leash of woodcocks; take the tra:ls from two of tbe fiiie-t, with which mince, and mix some calf's liver, and stuff them; truss all three, and roast them; when the bird which has the trail in, is about two thirds done, take it up, pound it, bones and all, and boil it in equal quantities of stock and red Burgundy, with salt, pepper, and shalots; when it has boiled half an hour, rub it through a sieve