There is an old proverb about snipe - that the best way to cook it is to let the bird fly through the kitchen. Like a woodcock, it is absolutely cruel to overcook it. Pluck the bird, singe it and truss it, but don't draw it. Roast it before a brisk fire, or in a fierce oven, for about fifteen or twenty minutes. Serve on hot toast. Baste with butter. The toast must catch any of the trail, and will soak up the butter used for basting. Serve very hot. The bird should look raw inside. In fact, a snipe is done as soon as it is really hot through.

How To Truss Snipes

Handle the birds lightly, pluck them carefully, so as not to tear the skin, and pick them entirely, neck and head. Do not draw them, but wipe them with a clean, soft cloth. Twist the joints of the legs to bring the feet back upon the thighs, and press the legs close to the body. Turn the head under the wing, and pass the bill through the thighs and body. Tie a string round the legs and breast to keep the legs straight, and pass it also round the head and the tip of the bill. Hang the birds to the spit with the feet downwards.