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SNIPES, POTTED (a good breakfast dish--to be eaten cold)

Take some freshly-killed snipes, pluck them carefully, cut off the legs and wings, take away the gizzard, but leave the trail untouched. Cover the bottom and sides of an ordinary potting-pan with thin slices of fat bacon. Place the snipes in this in layers until the dish is almost full, and carefully season each layer with salt and pepper. Pour in as much clarified butter as will cover the birds, and lay over the surface of the pan a paste of flour and water, or, if the lid is put on, lay a border of paste round the edge of it to keep in the steam. When the pastry only is used, a little slit should be made in the middle of it with a knife to prevent accidents. Bake the pie in a moderate oven. When done enough, let it get quite cold before serving. Time to bake a moderate-sized pie, about an hour and a quarter.