Small Birds.
Roast Snipe or Plovers.
Clean and truss, but do not stuff. Lay in rows in the dripping-pan, or tie upon a spit, sprinkle with salt, and baste well with butter, then with butter and water. When they begin to brown, which will be in about ten minutes, cut as many rounds of bread (without crust) as there are birds. Toast quickly, butter, and lay in the dripping-pan, a bird upon each. When the birds are done, serve upon the toast, with the gravy poured over it. The toast should lie under them while cooking at least five minutes, during which time the birds should be basted with melted butter seasoned with pepper.
The largest snipe will not require above twenty minutes to roast.