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Woodcock, Surprised

Put the trail of cold woodcocks, and two or three fat livers of fowls, upon a plate in readiness. Then chop very fine a dozen mushrooms, two shallots, and a little parsley, and fry them in a stewpan with a small bit of fresh butter. When they are nearly done, put the trail and livers to fry a little with the vegetables. Pound the whole in a marble mortar very fine, mixing the several ingredients well together. Season with salt, pepper, and the least possible dash of pounded mixed spice. Now fry of a nice colour six slices of bread of the same size and shape, and spread over them in equal portions the forcemeat you have just made with the trails of the woodcocks and the fowls' livers. Put them into the oven until they are of a good colour, then lay them on a dish, and over them place the limbs of the birds made into a salmi in the usual way, and pour the sauce over the whole.