Recipe: Woodcock à la Périgueux

Truss a brace of woodcocks, cover them with layers of bacon and put them into a stewpan with as much richly flavoured stock as will barely cover them, and add a glassful of Madeira. Let them simmer till done enough, drain, dish them, and pour over some Périgueux Sauce.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)