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WOODCOCK (a la Perigueux)

Truss three woodcocks, cover them with layers of bacon, and tie these on securely with string. Put them into a stewpan, pour over them as much richly-flavoured stock as will barely cover them, and add a glassful of sherry or Madeira. Let them simmer gently till done enough. Drain them, and remove the tapes. Put them on a dish, pour over them some Perigueux or truffle sauce, and serve.