Each snipe should be skinned, do not gut.

Remove the wings and the lower section of the leg (crack the bone, twist and pull tor emove the sinews).

Wrap each bird in slices of parma ham or one slice of bacon so as to enclose the legs and secure with a cocktail stick.

Brush with butter and roast in a hot oven for approximately 15 minutes, then lower the heat and cook for a further 10-15 minutes.

Butter one round of bread per bird and grill or fry until crisp.

Remove the hame, breast and legs from the bird.

Chop the ham and arrange all on fried bread.

Brush with melted butter or cream and season with salt and pepper.