2 woodcock
1 c. water
3 c. dry red wine
1 tsp. salt
2 med. onions
4 whole black peppers
3 whole allspice
1 bay leaf
1 carrot
1 sm. bunch parsley
1 celery stalk
1 slice lemon rind
2-3 slices bacon
Lemon juice
2 tbsp. butter
1 c. sour cream

Clean meat well and put in deep bowl. Bring to a boil the water, wine, salt, onions, spices, carrot, parsley, celery, and lemon rind. Pour hot mixture over meat. Cover well. Cool, then place in refrigerator for 5 days. Turn the meat every day. When ready to cook, remove meat from brine. With a sharp knife make 2-3 splits in skin over the breast and insert bacon strips into slits. Brush with lemon juice. Fasten skin back in place with meat skewers. Heat butter in deep pan and add meat. Add all of the pickling mixture, and simmer until meat is almost tender. Remove the meat, and force the vegetables through a coarse strainer. Mix vegetables with 1 cup sour cream and add to meat. Roast at 325 degrees until tender, basting often. Serve with dumplings. Serves 3.

To accompany these birds, serve an orange-and-onion salad.