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.