Method

Roast the woodcock for 12 minutes.

Cut joints in a dish and keep warm.

Chop up the intestine as finely as possible and press the carcass to squeeze out as much blood and juice as possible.

Add the intestines to this liquid, pour over a small glass of brandy and flame.  Add a teaspoonful of concentrated game stock, a dash of lemon juice and a little cayenne pepper.

Pour the sauce over the birds in the serving dish.