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Roast Woodcocks

Pick and singe three large or six small woodcocks, remove the skin from the heads, pick out the eyes, neatly draw and wipe, truss up the feet, skewer them with the bills, lay a very thin slice larding pork over each breast, place them on a roasting tin, spread a little melted butter over the birds, sprinkle half teaspoon salt over them, then set in a brisk oven for twelve minutes. Finely chop the livers and hearts with two chicken livers and one shallot, place on a plate with half teaspoon chopped parsley, two saltspoons salt and one saltspoon white pepper, mix well. Prepare six toasts, quarter inch thick and two inches square, then evenly spread the force over the six toasts, sprinkle a little bread crumbs over and lay them in a tin, then set in oven for three minutes. Remove, arrange on hot dish, dress the woodcocks on top, decorate with six small pieces of lemon and little watercress and serve.