Woodcocks, to pot.
The same as you pot pigeons.
SAUCES.
Essence of Anchovies.
Take two pounds of anchovies, one ounce of bay salt, three pints of spring water, half a gill of red port, half a gill mushroom ketchup; put them into a saucepan until the anchovies are all dissolved; let them boil; strain off the liquor with a one hair sieve, and be careful not to cork it until it is quite cold.