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Woodcock, Stuffed and Roasted

Pluck and draw two woodcocks. Remove the gizzards, then mince the trail finely with half its weight in fat bacon, and add a dessert-spoonful of chopped parsley and a little pepper and salt. A little very finely-minced shallot may be added, if liked. Truss the woodcocks, and roast them in the usual way. Send them to table with gravy in a tureen, and serve the trail on toast round them.