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Woodcock, Stuffed

Pluck and singe the birds, take out the insides, chop these fine with bacon, parsley, onion, salt, and pepper; mix them with the yolks of two eggs; fill the woodcocks with this forcemeat, sew them together, and truss as for roasting. Cover the bottom of a stewpan with thin slices of bacon, put in the birds, and cover them also with bacon; let them simmer for a quarter of an hour, pour in a cupful of broth and half a glassful of white wine; let them boil over a gentle fire. When done enough, take out the birds and lay them on a dish; skim the fat off the sauce, strain it, add a dash of vinegar, and pour it over the birds.