Roast Snipe.

Method

Press the legs and wings together, draw the head round and run the beak through where the legs and wings cross.

Brush the bird with melted butter and tie a piece of fat bacon round each bird.

Place in a casserole with some melted butter, season and baste with butter.

Cook in a hot oven for 12 minutes, basting frequently.

Serve on croutons of fried bread.

The snipe may be sprinkled with a dessertspoonful of brandy.

The crouton may be spread with chicken livers, pate or foie gras.

The birds are garnished with watercress and lemon butterflies and served with good gravy.