Snipe, English, Roasted

Pick, singe, remove the gizzard and pouch and truss the snipe thrusting the feet inside; cover the breast with a very thin slice of fat pork and cross over this as well as the joint of the thick part of the leg with the beak. Roast them from six to eight minutes, dress on slices of toast, pour the gravy over and garnish with water-cress.