Bone out the woodcocks and fill with pork forcemeat containing a quarter its volume of Gratin Forcemeat C and the chopped intestines of the woodcocks; alternate the forcemeat with some
Close up the pie with a layer of paste. Cover with leaves of paste or a layer of puff paste. Brush with eggwash and bake in a moderately hot oven.
When the pie is cold, fill it with woodcock- flavoured jelly.