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This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To roast Woodcocks. First pluck them and draw out the guts, leave the Liver still in them, then stuffe them with lard chopped small, and Jenoper beryes, with his bill put into his brest and his feet as the Snite, and so roast him on a spit, and set under it a faire large pan with white wine in it, and chopped Percely, Vinagre, salt and ginger, then make tostes of white bread, and toste them upon a grediron, so that they be not brent, then put these tostes in a dish, and lay your woodcocks upon them and put your sauce the same broth upon them, and so serve them forth.