Sand Snipe Roasted with Water-Cress

Pick and singe a dozen sand snipe without drawing them; cover with very thin small slices of fat pork, and run a thin hatelet or skewer into them one after the other. Lay them on a baking sheet, pour good fat over and roast in a quick oven; when done salt and dress in pairs on bread croutons, three inches long by one and a half wide covered over with butter; pour over some clear gravy (No. 404) and decorate with water-cress. Serve.