Pluck the snipes and truss them for roasting. Put the snipes head downwards in a saucepan with the melted butter, shalots, parsley, pepper and salt to taste. Shake the saucepan over the fire till the birds are lightly browned, pour over them as much good stock and sherry as will just cover them. Add the strained juice and grated crust. Simmer till birds are done, dish them, and pour over them some good strong beef gravy, and serve quickly.