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SNIPES, ROASTED (another way)

Pluck, singe, and draw the snipes, remove the gizzards, and carefully preserve the trails. Truss the birds, cover them with thin slices of fat bacon, and tie these on securely with twine. Put the snipes down before a clear fire. Take a slice of the crumb of bread for each, and toast and butter it on both sides. Chop the trail, spread it on the toast, and put the slices in a brisk oven. Take the birds up, and serve them on the slices of toast in a hot dish. Time to roast, twenty to twenty-five minutes.