The table

872. Woodcock, Broiled with Bacon. — Pick, singe, draw, pick-out 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. 873. Salmi of Woodcock a la Chasseur.— Pick, singe, draw, pick out the eyes, and remove the skin from the heads of six fine woodcocks ; wipe them neatly, and put them in a roasting-pan with half a pinch of salt. Cook for four minutes in the oven ; then cut off the legs and necks, but preserve the heads. Put an ounce of butter into a saucepan, with half a raw carrot and half a raw onion, all cut in pieces, a small bouquet (No. 254), and six whole peppers. Cook for five minutes on the stove, then moisten with half a pint of Espagnole sauce (No. 151), half a glassful of sherry wine, and three tablespoonfuls of mushroom liquor. Season with half a pinch of salt and half a pinch of pepper, and let cook for fifteen minutes more. Stick a good-sized, fine mushroom in the bill of each head, run the bill into the breast of each woodcock, and put them in a sautoire ; strain the sauce over, add twelve mushrooms cut in two, and the zest of one lemon. Let cook for six minutes more, then arrange nicely on a dish, decorating it with six bread croutons (No. 133); pour the sauce over, and serve. 874. Canvas-back Ducks, Roasted. — Procure two fine, fat canvas-back ducks, pick, singe, draw well, and wipe neatly ; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting-pan. Sprinkle a little salt over, put them in a brisk oven, and let cook for eighteen minutes ; arrange on a very hot dish, untruss, throw two tablespoonfuls of white broth (No. 99) into each duck, and serve with six slices of fried hominy (No. 1035), and currant jelly. 875. Canvas-back Ducks, Broiled.— Take two fine, fat canvas-back ducks ; pick, singe, draw, and wipe them thoroughly. Split them through the back without detaching them, and lay them on a dish to season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and put them to broil for seven minutes on each side. Dress them on a hot dish, spread a gill of maitre-d'hotel butter over (No. 145), decorate with a little watercress, and serve. 876. Red-head Ducks, roasted — Broiled. — Red-head ducks roasted are prepared exactly the same as canvas-back ducks roasted (No. 874). Red-head ducks broiled are prepared exactly the same as for canvasback ducks broiled (No. 875).