Truss a brace of cocks and put them down before a clear fire for fifteen minutes, then take them away and cut them into neat joints. Put the inferior pieces with three minced shalots, a bouquet garni, and half a head of garlic into a Saucepan with a wineglassful of good gravy, another of wine, a tablespoonful of mushroom ketchup, and the strained juice of half a lemon, and let all simmer for ten minutes. Remove the gizzards from the trail, and pound them in a mortar with a piece of shalot, a little butter, pepper, and salt, and then rub through a sieve and spread them upon small pieces of fried bread cut into the shape of hearts. Put the joints of the woodcocks into a separate Saucepan, strain the gravy on them, and let them heat gently; they must not boil. Place them on a dish, put the fried bread with the trail round them, pour the gravy over all, and serve hot.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)