Woodcock should be hung for several days with the feathers still on and only plucked when they are going to be cooked. After plucking, remove the gizzard only and truss the bird by pushing its beak through the thick part of its legs, the ends of which are then entwined together. Cover the breasts with a thin slice of salt pork fat and roast in a very hot oven for 15-18 minutes. Place on a Canapé of bread fried in butter; serve accompanied with gravy made by deglazing the pan with
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