Snipe (cooked German Fashion) Recipe

Instructions

1. Pluck the birds, skin the head, and remove the eyes.
2. Singe them, and cut off the claws; twist the legs, disjointing them and so bring the feet close to the thighs, and put the long beak through these as a skewer.
3. The position will indicate how the breast may be kept thrown up by passing twine round the joints and lower part of the body, to tie at the back.
4. Put them in a stewpan just large enough to hold them with butter enough to keep them basted, turning as they are done on one side till they are tinged all over.
5. About twenty minutes by a brisk heat will cook them.
6. Toast slices of bread, pour on these the butter they were cooked in, and serve the birds on them.
7. Dressed in this way, they are not drawn before the trussing.