Required: A brace of woodcock. Two slices of fat bacon. A dozen oysters. One ounce of butter. Two ounces of breadcrumbs. Half a teaspoonful of lemon-juice. Half a gill of milk. The yolks of two eggs Salt and pepper.

Beard the oysters, then cut each in quarters. Put the crumbs in a basin ; warm the butter slightly, add it, with the beaten yolks and enough milk to bind the mixture. Next add the oysters, lemon-juice, and salt and pepper to taste. After drawing the birds, stuff them carefully with the mixture, and sew the opening up. Slit the slices of bacon here and there to prevent them curling up. Tie a slice over the breast of each bird. Then roast them either before a clear fire or in a quick oven from twenty to thirty minutes, keeping them well basted. For the last ten minutes of cooking, take off the bacon so that the breast may brown nicely.

Arrange each bird on a slice of hot buttered toast, and hand with them some bread sauce, good gravy, and fried crumbs.

Cost, from 4s. 4d.