Take six snipes, lightly roast them, cut them in halves, lay each half on a piece of toasted bread the same size, and keep very hot; make a sauce as follows: One pint of stock, a few allspice, two bay-leaves, a blade of mace, a piece of onion and celery, some seasoning boiled together ten minutes; thicken with a little roux, add two glasses of sherry and a little soy, and strain through a fine hair sieve; dish the halves of snipe on the toast in a circle overlapping one another, and pour the boiling sauce over them, and serve.