(In season October to March)

Required: Two snipe.

Two slices of fat bacon.

Two slices of hot buttered toast.

Red-currant jelly.

Half a lemon.

Some strong gravy.

These birds, like woodcock, are never

"drawn " - that is, they do not have the insides removed. They are trussed through the top of the wings and legs with their long beak in place of skewers.

Brush each bird over with a little warmed butter; tie a slice of bacon over the breast of each, having first made a few slits in it to prevent it curling up. Roast the birds either before a clear fire or in a quick oven for about ten to fifteen minutes, according to their size; keep them well basted. Place the toast under the birds while they are cooking to catch the " trail." Five minutes before the birds are finished remove the bacon, dredge the breasts of the birds with flour, and baste them well. Put the slices of toast on a hot dish, place a bird on each, garnish the dish with a few sprigs of watercress.

Hand with them a tureen of good gravy, a dish of red-currant jelly, and slices of lemon.

N.B. - Woodcock and plover are cooked in the same way.