To roast Snipes or Woodcocks


Spit them on a small Bird-Spit, flour them and baste them with a Piece of Butter, then have ready a Slice of Bread toasted Brown, Jay it in a Dish, and let it under the Snipes, for the Trail to drop on to know when they are enough; take them up and lay them on the Toast, have ready, for two Snipes, a Quarter of a Pint of good Beet Gravy hot, pour it into the Dish, and set it over a Chaffing-Dish two or three Minutes. Garnish with Lemon, and send them hot to Table.