Should you have any remaining from a previous dinner, cut each one in four (or if not whole, into neat pieces), chop all the interior rather line, which mix with a small piece of butter, a spoonful of bread-crumbs, and a little chopped parsley; make six croutons in the shape of hearts, from a piece of toasted bread, spread a piece of the above preparation upon each, and put them in a warm oven for a short time; hash the pieces of woodcock as directed for pheasant, and serve with the croutons round.