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Broiled Snipe with Bacon

Pick, singe and cut legs off six fat snipe, pick out eyes, split open down back without separating, draw and neatly wipe. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn snipes in seasoning, arrange on a double broiler, and broil over a brisk fire for three minutes on each side. Prepare six pieces toast cut in two-inch squares, arrange them on hot dish, place snipe over toasts, then arrange six thin slices freshly broiled bacon on top and serve.