8 woodcock
1/2 stick butter
1/3 c. chopped scallions and tops
1/3 c. chopped celery and tops
1 clove garlic
Pinch of thyme
1 tbsp. parsley
1 1/2 c. wild rice
1 bay leaf
Salt and pepper
2 1/2 c. canned chicken
1/4 c. sherry

Lightly brown woodcocks in butter, turning often and while so doing, thoroughly wash wild rice, about 5 minutes, wash and let drain in sieve. Add scallions and tops, chopped garlic, and celery tops to browned birds and let saute a minute. Then move this and birds to casserole. Put all other ingredients, including wild rice, into pot in which birds were browned, bring to simmer and pour over birds in casserole. Cover and cook 20-30 minutes at 350 degrees. Uncover and cook stirring occasionally, until the stock has been absorbed, 10-15 minutes. Serve from casserole with steamed buttered broccoli with few drops of lemon juice, green peas or baby lima beans and hot rolls.