Procure six fine English snipe; pick, singe, draw, and wipe them (reserve the hearts and livers for further use); pick out the eyes, remove the skin from the heads, truss the legs, skewer them with the bills; tie a thin slice of larding pork around each bird, and put them in a roasting-pan, sprinkling a pinch of salt over. Set them in the oven to roast for eight minutes. Hash up very fine the hearts and livers, with a teaspoonful of chives and a teaspoonful of good butter, seasoning with half a pinch of salt and the third of a pinch of pepper. Cover six bread canapes (No. 832) with this, sprinkling a little fresh bread-crumbs on top. Spread a very little butter over all, and put them oh a tin plate in the oven for two minutes. Arrange the canapes on a hot dish, dress the snipe nicely over, decorate with a little watercress, and strain the gravy into a sauce-bowl, serving it separately.