Two Woodcocks A La Tartar

Cut up two woodcocks that have been roasted : put the wings, breast, and legs, into a stewpan ; the back and inside into another, with six shalots, half a pint of red wine, half a pint of stock, and a couple of bay leaves; (if there are any odd bits of snipe, put them in) ; set the stewpan on the fire to boil very slow for half an hour, and then strain it off; put a small bit of butter into a stewpan ; when melted, put a little flour, (the sauce should he rather thinner than coulis), and the liquor the bones of the woodcocks were boiled in ; let it boil for a few minutes, keep stirring it all the while, then take it from the fire and squeeze a Seville orange in; put a little Cayenne pepper, and salt, if wanted; then put the sauce to the woodcock, and put it on the side of a stove for a few minutes; be careful that it does not boil: garnish with paste and croutons.

Salmie Of Woodcocks

Cut up the woodcocks; put the legs, wings, and breast, into a stewpan; put the trimmings into another stewpan, with a little stock, a few shalots, and about a gill of port wine; set the stewpan on the fire to boil slowly for half an hour, then strain it through a tammy sieve into the stewpan that has the woodcocks in it; do not put it on the fire; make the dish quite hot before you put the salmie on ; squeeze an orange in before yon put it on the dish.