To Truss

Prepare as directed for poultry. Cut the wings off just above the second joint, as seen in the cut below. The head and legs must be cleaned very carefully. By heating the lower part of the legs and the claws, the skin can be easily removed, but this is not necessary, they may be singed and washed only. Fold the legs and run the bill of the bird through the two legs and the body. Put a slice of fat salt pork on the breast of the snipe, which you fasten there with twine, as seen in the cut below. The cut represents the bird on the spit, ready for roasting.

Stewed

Take four snipes and pound the livers, hearts, and lungs well with about the same amount of fat salt pork; then add to them about a teaspoonful of parsley chopped fine, and the yolk of an egg; divide the mixture in four parts and put each part in a bird, which you sew and truss as directed. Line the bottom of a stewpan with slices of salt pork and lay the snipe on them; set on a slow fire for ten minutes, add about half a pint of white wine, same of broth; simmer till done, dish the birds, strain the gravy on them, sprinkle a few drops of lemon-juice over the whole, and serve warm. Snipes are served in several ways, as described for bobolinks and other small birds.