DRAW your snipes, and make a forcemeat for the inside, but prepare your ropes for your sauce; spit them across upon a lark-spit, covered with bacon and paper, and roast them gently. For sauce, you must take some prime thick leaves of purslain, blanch them well in water, put them into a ladle of cullis and gravy, a bit of shallot, pepper, salt, nutmeg, and parsley, and stew all together for half an hour gently. Have the ropes ready blanched and put in. Dish up your snipes upon thin slices of bread fried, squeeze the juice of an orange into your sauce, and serve them up.