Intestines from the 3 birds with the gizzard removed 1½ tbsps. of butter 1 yolk of egg 1½ tbsps. of red wine 1 tsp. of chopped capers Salt, pepper A few drops of lemon juice ¼ cup of bread crumbs 2½ rolls, sliced Some butter 1 tbsp. Parmesan cheese Preparation: The cleaned intestines are chopped and mixed well with butter, yolk of egg, red wine, parsley, capers, salt, pepper, bread crumbs and lemon juice. Cut the rolls in slices ½ inch thick, cut off the crust, toast them and put the above stuffing on thick, sprinkle some Parmesan cheese over and drip melted butter on, then bake them in the oven for 5 minutes and place around the fried snipes. No. 47—FRIED WOODCOCK. Quantity for 6 Persons. 1 woodcock ¼ lb. of butter ⅛ lb. of bacon for larding Salt ¾ qt. of sour cream ½ pt. of bouillon or broth Preparation: The woodcock may hang 5 days before being cooked. Skin, dress and pound it, wash and dry it well and salt it inside and outside, then lard with bacon. The woodcock is fried in the butter, the cream and broth are poured on gradually and the bird stewed for 2 hours, basting frequently. By this time the gravy will be boiled down and smooth, strain it and serve with the bird. No. 48—ANOTHER FORM OF FRIED WOODCOCK. Quantity for 6 Persons. 1 woodcock or hen 1 bottle of red wine 1 bottle wine vinegar 3 bay-leaves 10 pepper-corns 7 cloves 1 onion, sliced 1 carrot, sliced A little thyme Bacon slices ⅛ lb. of butter Salt 1 pt. sour cream 1 pt. bouillon Preparation: The woodcock is cleaned, dressed, tied, pressed into a jar and the bottle of red wine is emptied into this. The vinegar is boiled together with bay-leaves, pepper-corns, cloves, onion, carrot, thyme and when cooled, also poured on the bird; in this it remains 2 to 3 days. After this time the bird is taken out, dried, rubbed with salt, bacon slices tied around it, fried in the butter, and stewed for 2 hours, basting frequently with cream and bouillon. The gravy is strained, the bacon slices are taken off the bird. It is served on a platter, some gravy poured over the bird and the rest served separately. Remarks: You may serve a Madeira or pickle gravy with it. No. 49—ROAST WILD DUCK. Quantity for 6–8 Persons. 2 young, wild ducks 1 pt. water ⅛ lb. of butter Bacon slices 2 cloves 1 bay-leaf 1 onion, sliced 2 tbsps. of flour 1 wineglassful of red wine Salt 6 pepper-corns