Nearly all small birds are served with their heads on, these being skinned when the birds are cleaned. There is a difference of opinion among epicures as to the drawing of these birds, many cooking them undrawn. The English do not draw woodcock, regarding the trail as not the least delicious part of the bird ; and some American housekeepers copy them in this respect. It seems, however, that in time the custom of eating entrails (a relic of barbarism) and of serving birds without first removing their heads will become obsolete.

Roasted Snipe

Clean and truss, but do not stuff the birds, and lay them in rows in a baking-pan ; sprinkle with salt, and baste well with butter and water. When they begin to brown, which should be in ten minutes, cut as many slices of bread as there are birds, round the slices, cutting off the crusts, toast them quickly, and butter lightly while hot. Slip a slice of toast under each bird in the baking-pan, and bake the remaining five minutes, basting the birds with melted butter. Place them on the platter, with the toast under them; then thicken what gravy there may be in the pan, adding a little water to it; and pour it over the snipe and toast. The largest snipe will not require more than twenty minutes cooking, if the oven is hot enough.

Fried Snipe

Clean the birds, and wipe them dry; tie the legs close to the body, skin the head, after picking the feathers off as near the head as possible, and tie the beak of each bird under one of its wings, tying also a thin slice of bacon around each breast. Place the birds in a frying-basket, and fry in plenty of hot fat until of a delicate brown. This should not take over five minutes if the fat is as hot as it should be. Season, and serve on toast.