Home › The World's Kitchen › Roast Snipe on Toast

Roast Snipe on Toast

Pick, singe, draw and stick a toothpick across the legs under the breasts of six fat, fresh snipes (keep the livers for further use). Pick out the eyes of each bird. Rub well with a teaspoon salt and half teaspoon white pepper. Arrange a slice thin, lean bacon around each. Lay them in a lightly buttered tin and roast in the oven for ten minutes. Hash the six livers very finely with two shallots and one teaspoon chopped parsley, neatly spread this preparation on top of six small toasts, place the toasts in the oven for two minutes. Remove both from the oven, arrange the toasts on a hot dish, lay the snipe on the toast. Pour one-quarter gill water into the tin pan, cook it for three minutes on the range, pour the gravy over the birds and serve with a little watercress around the dish.