Pick, singe, draw, pickout the eyes, and remove the skin from the heads of six fine woodcocks ; wipe them neatly, and split them through the back without separating the parts. Put them on a dish to season with a pinch of salt, half a pinch of pepper, and one tablespoonful of sweet oil. Roll them in well, then put them on to broil with the bills stuck into the breasts. Let broil for four minutes on each side, then arrange them on a dish with six pieces of heart-shaped fried bread, covered with the hashed hearts and livers as in No. 871, spread a gill of maitre-d'hotel butter (No. 145) over, and decorate with six slices of broiled bacon (No. 754), then serve.