erior parts of the country
for the seacoast.

TO DRESS SNIPES.

1047. INGREDIENTS.--Snipes, butter, flour, toast.

_Mode_.--These, like woodcocks, should be dressed without being drawn.
Pluck, and wipe them outside, and truss them with the head under the
wing, having previously skinned that and the neck. Twist the legs at the
first joint, press the feet upon the thighs, and pass a skewer through
these and the body. Place four on a skewer, tie them on to the jack or
spit, and roast before a clear fire for about 1/4 hour. Put some pieces
of buttered toast into the dripping-pan to catch the trails; flour and
froth the birds nicely, dish the pieces of toast with the snipes on
them, and pour round, but not over them, a little good brown gravy. They
should be sent to table very hot and expeditiously, or they will not be
worth eating.--See coloured plate M1.

[Illustration: ROAST SNIPE.]

_Time_.--About 1/4 hour. _Average cost_, 1s. 6d. to 2s. the brace.

_Sufficient_,--4 for a dish.

_Seasonable_ from November to February.

_Note_.--Ortolans are trussed and dressed in the same manner.

[Illustration: THE SNIPE.]

THE SNIPE.--This is a migratory bird, and is generally
distributed over Europe. It is found in most parts of England,
in the high as well as the low lands, depending much on the
weather. In very wet seasons it resorts to the hills, but at
other times frequents marshes, where it can penetrate the earth
with its bill, hunting for worms, which form its principal food.
In the Hebrides and the Orkneys snipes are plentiful, and they
are fattest in frosty weather. In the breeding season the snipe
changes its note entirely from that which it has in the winter.
The male will keep on wing for an hour together, mounting like a
lark, and uttering a shrill piping noise; then, with a bleating
sound, not unlike that made by an old goat, it will descend with
great velocity, especially if the female be sitting in her nest,
from which it will not wander far.

ROAST TEAL.

1048. INGREDIENTS.--Teal, butter, a little flour.

_Mode_.--Choose fat plump birds, after the frost has set in, as they are
generally better flavoured; truss them in the same manner as wild duck,
No. 1022; roast them before a brisk fire, and keep them well basted.
Serve with brown or orange gravy, water-cresses, and a cut lemon. The
remains of teal make excellent hash.

_Time_.--From 9 to