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Roasted Snipes

Pluck, single and draw some snipes and take out the backbones. Chop fine a quantity of fresh pork and mix with it an equal amount of chopped raw mushrooms, one pinch of shallot, some parsley, salt and pepper. Fill the birds with the above mixture, sew them up and truss; fix the snipes on a spit and roast them in front of a clear fire, or, if not convenient, roast them in the oven, basting them constantly with butter. Place some slices of bread underneath the birds in the drippingpan. Put two sliced onions into a stewpan with a small lump of butter, season with salt and pepper, and fry until well browned; then dredge in a little flour, and stir in by degrees about one-half pint of stock, and boil it gently until the onions are cooked. Fry the trails of the snipes with three chickens' livers, season them, pound and pass them through a fine hair-sieve. Put the puree of trails into a saucepan with a little white wine and the onions, stir them over the fire for a few minutes, but do not allow them to boil. When cooked remove the snipes from the fire, brush them over with melted glaze, put the pieces of bread from the drippingpan on a hot dish, stand the snipes on them, pour the sauce over, and serve.