112. Crostini di Beccaccia

Gut the woodcocks and remove the entrails, discarding only the part of the intestines close to the rectum. Combine the entrails with the gizzards (without emptying them), some parsley leaves and the pulp of three anchovies for every three sets of entrails. No salt is needed. Mince everything finely with a mezzaluna. Put on the fire with butter and a pinch of pepper, then add brown stock.