Method

Press the legs and wings together, draw the head round and run the beak through where the legs and wings cross. 

Brush the bird with melted butter and tie a piece of fat bacon round each bird.

Place in a casserole with some melted butter, season and baste with butter.

Cook in a hot oven for 12 minutes, basting frequently.

Serve on croutons of fried bread.

The snipe may be sprinkled with a dessertspoonful of brandy.

The crouton may be spread with chicken livers, pate or foie gras. 

The birds are garnished with watercress and lemon butterflies and served with good gravy.