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Salmi of Woodcock

Split three woodcocks lengthwise down the back, then divide them into joints, and lay them aside on a dish. Bruise the livers and trails of the birds, lay them on the dish with the birds, strew two tablespoonfuls of finely-minced lemon peel over, and dust with salt, white pepper, a little cayenne, grated nutmeg, and two teaspoonfuls of French mustard; moisten with a wineglassful of white wine and the strained juice of four lemons. Put the dish in the oven, and turn the contents about occasionally so that they may be well seasoned. When very hot take the dish (which should be of silver) out of the oven, pour a few drops of olive oil over the salmis, stir it about a little, and serve while very hot.