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Woodcock, with Oysters

Pick, draw, and wipe a brace of woodcocks; beard eighteen oysters and cut them in quarters. Mix two ounces of bread-crumbs with the yolks of three eggs, a quarter of a gill of cream, and one ounce of butter; add a few drops of lemon juice, a pinch of ground mace, and pepper and salt to taste; mix with the oysters, and stuff the birds with this; sew up and truss for roasting. Put the birds in a roasting tin with a little dripping, and bake in a quick oven from thirty to forty minutes, basting occasionally. When done, untruss, dish up on two pieces of toasted bread, and serve with a good brown sauce.