Roast Snipe

Snipe is usually kept until it is rather high, although some cooks prefer it fresh. Allow 1 snipe for each person. Pluck them very carefully as the skin is particularly tender. Do not empty them; just remove the gizzard. The head, too, is kept on. Skin it, remove the eyes and use the long beak for trussing the bird instead of a skewer. Press the legs and wings together, then draw the head round