When the snipes have been picked, they must be singed over a charcoal fire; in trussing them press the legs close to the side, and pierce the beak through them; tie a slice of bacon over each bird, run a long iron skewer through the sides, and tie them to the spit; in the meantime cut two or three slices of bread, according to the number of the birds, fry them of a fine brown color in butter; put the birds to roast, and put the fried bread in a dish under them, to receive the inside, which will drop after they have hung a few minutes; just before they are roasted sufficiently, cut off the bacon, that they may take color. Serve them on the dish with the bread under them, and plenty of good gravy. Some prefer eating them with butter only, considering that gravy takes off from the fine flavor of the bird. They should be carved the same as fowls or pigeons, and the head should be opened, as some are fond of the brains. Snipes are generally dressed in the same manner as woodcocks.