This sounds great
Ingredients:
1 Woodcock
Fat bacon
3 slices White bread; crusts removed
1/2 oz Foie gras
S&p
1 pinch Grated nutmeg
1 teaspoon Cognac or Armagnac
8 Grapes; peeled, seeded
Directions:
Pluck the woodcock but do not gut it. Truss it, bard it with fat bacon, and spit-roast it over or next to a hot fire for 18-20 min. Remove the entrails and discard all but the intestines.
Meanwhile, fry the bread in the dripping pan or else separately in butter.
Mince the intestines with foie gras and season this with salt, pepper, nutmeg, and brandy. Spread 2 of the slices of b