CUT your woodcock up as for eating, work the entrails very fine with the back of a spoon, mix it with a spoonful of red wine, the same of water, half a spoonful of allegar, cut an onion in slices and pull it into rings, roll a little butter in flour, put them all in your tossing-pan, and shake it over the fire till it boils, then put in your woodcock, and when it is thoroughly hot, lay it in your dish, with sippets round it, strain the sauce over the woodcock, and lay on the onion in rings—it is a pretty corner dish for dinner or supper.