Leave on the head and neck, carefully picked free of feathers; twist the head, and use the beaks of snipe and woodcock as a skewer to secure the legs, running it through the body; wrap each one in bacon, fastened with wooden toothpicks, and put them in a hot oven. Have as many slices of bread, cut round, and fried brown in butter as you have birds; when done (they will not take more than twelve or fifteen minutes in a hot oven), place each on a slice of bread, and serve very hot.