Broiled Woodcocks

Split the woodcocks lengthwise through the back; open entirely, beat lightly, pare, salt, and coat over with oil; broil them over a brisk fire (for they must be served quite rare) and when done dress them on oval toasts (No. 51); cover entirely with maitre d'hotel butter (No. 581), and serve very hot, surrounding the toast with sliced lemon (No. 113).