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Woodcock Raised Pie, Hot

Prepare some forcemeat as in the last recipe. Divide four woodcocks into quarters. Line a pie-mould with pastry (see RAISED PIES), and fill it with alternate layers of forcemeat and pieces of woodcock. Cover it, and bake in a moderate oven. Take it out, pour into it some good brown sauce made of the trimmings of the woodcock stewed in beef gravy. Serve hot upon a dish covered with a napkin. If liked, a hollow place may be left in the centre of the pie, into which a piece of the crumb of bread, covered with fat bacon, may be put, whilst the pie is being baked. When done enough, this hollow may be filled with sliced truffles mixed in brown sauce.