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Snipes, Roasted

Pluck the birds very carefully so as not to tear the tender skin, and singe and truss without drawing them (see SNIPES, TO TRUSS). Hang the birds feet downwards to a spit, put them to a clear fire, and baste frequently with butter or dripping. When they have been down five minutes, put under them slices of the crumb of bread toasted and buttered on both sides. This toast is intended to catch the droppings of the trail, and is considered by epicures a greater delicacy than the bird itself. A slice should be allowed for each snipe. After the toast is put under the birds, a dish should be held under them when they are basted. When they are done enough, which will be when the steam draws to the fire, flour and brown them. Take them up, dish them with a slice of toast under each, and serve without any sauce in the dish with them. If liked, a slice of lemon may accompany the birds, or a little plain melted butter may be sent to table in a tureen. Snipes should be served very hot, or they will be comparatively worthless. They should not be over roasted; indeed, it is said that some epicures consider they are in perfection when they have been simply carried through a hot kitchen. The thigh is the best part. Garnish the dish with water-cress. Some cooks tie slices of bacon round the birds before roasting them. Time to roast, twenty to twenty-five minutes; five minutes less if liked underdone. Probable cost, 2s. to 3s. per brace. Sufficient, four snipes for a dish.