rest, trails and all, and throw the debris into a large sauce-
pan with a pint and a half of well made beef gravy, an
onion cut up, a stick of celery, a carrot, sweet herbs in a
bag, a clove of garlic, salt to taste, a tea-spoonful of sugar,
and the peel of a lime. Simmer as soon as the contents of
the sauce-pan have come to the boil, for an hour or more,
and get the essence out of the snipe bones. When that
has been done, strain off your gravy, and set it to get cool .
Pick all the snipe meat from the bones of the thighs and
back, with the livers, (tc, and pound the whole with half
its bulk of bread✪ Snipe Turban (soaked in stock) in a mortar, add the
pounded meat of a lightly roasted chicken with its liver,
and mix them thoroughly with two raw eggs ; season the
mixture with spiced pepper, and dilute it with some of
the gravy ; when worked sufficiently, put it into a border
mould, and steam it gently. Turn it out when done,
MENU FOR A PARTY OF SIX. 441
garnish the top of the turban with the snipe heads and
beaks, and with a fillet (heated separately in the gravy,)
between each head and serve piping hot. The centre of
the mould may contain the contents of a tin of black
Leicestershire mushrooms, also heated in the gravy. The
gravy itself should be treated thus : — After it has cooled,
and you have skimmed it, place a sauce-pan on the fire,
with a table-spoonful of butter at the bottom of it ; work
into the melted butter a dessert-spoonful of flour, and
then add your cool gravy, stirring all the time ; get an
assistant to pour in a glass of portwine, a dessert-spoonful
of vinegar, or lime juice, and a dessert-spoonful of red cur-
rant jelly ; amalgamate the whole thoroughly, heat up
the fillets, and heads in it, and the mushrooms strained
from their own gravy. Garnish the turban quickly, as
above described, and put the mushrooms inside the mould,
pour the gravy over the whole composition, and serve.
6. — Choose half a dozen tender cobs of Indian corn.
The cobs should be still greenish
Am^icanwly." "' otherwise they will be too tough.
Boil them, and then, with a silver
fork, strip the corn from the cob. When wanted for the
table, melt a large pat of fresh butter at the bottom of a
sauce-pan, empty the corn into the pan, stir it about add-
ing butter, pepper and salt, till it is smoking hot ; then
serve.
7. — Mix together in a sauce-pan four ounces of floui', and
an ounce of fresh butter, add a coffee-
teS""'' ''^^' ^^'''^' ^^P^^l ^^ ^^""^ ^^^^ • stir to the con-
sistency of a thick batter : if too thick
(it should coat the spoon well when lifted from the sauce-
pan) dilute with a little more milk. Stir in one ounce of
finely sifted sugar, and the rasped peel of three nice limes
with a few drops of lemon essence. Stir the whole mix-
ture over the fire till thoroughly heated, but on no account
442 MENU FOR A PARTY OF SIX.
Page 245 · 3 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
rest, trails and all, and throw the debris into a large saucepan with a pint and a half of well made beef gravy, an onion cut up, a stick of celery, a carrot, sweet herbs in a bag, a clove of garlic, salt to taste, a tea-spoonful of sugar, and the peel of a lime. Simmer as soon as the contents of the sauce-pan have come to the boil, for an hour or more, and get the essence out of the snipe bones. When that has been done, strain off your gravy, and set it to get cool . Pick all the snipe meat from the bones of the thighs and back, with the livers, (etc., and pound the whole with half its bulk of bread (soaked in stock) in a mortar, add the pounded meat of a lightly roasted chicken with its liver, and mix them thoroughly with two raw eggs ; season the mixture with spiced pepper, and dilute it with some of the gravy ; when worked sufficiently, put it into a border mould, and steam it gently. Turn it out when done,
garnish the top of the turban with the snipe heads and beaks, and with a fillet (heated separately in the gravy,) between each head and serve piping hot. The centre of the mould may contain the contents of a tin of black Leicestershire mushrooms, also heated in the gravy. The gravy itself should be treated thus : — After it has cooled, and you have skimmed it, place a sauce-pan on the fire, with a table-spoonful of butter at the bottom of it ; work into the melted butter a dessert-spoonful of flour, and then add your cool gravy, stirring all the time ; get an assistant to pour in a glass of portwine, a dessert-spoonful of vinegar, or lime juice, and a dessert-spoonful of red currant jelly ; amalgamate the whole thoroughly, heat up the fillets, and heads in it, and the mushrooms strained from their own gravy. Garnish the turban quickly, as above described, and put the mushrooms inside the mould, pour the gravy over the whole composition, and serve.
6. — Choose half a dozen tender cobs of Indian corn. The cobs should be still greenish, Americanly. "' otherwise they will be too tough. Boil them, and then, with a silver fork, strip the corn from the cob. When wanted for the table, melt a large pat of fresh butter at the bottom of a sauce-pan, empty the corn into the pan, stir it about adding butter, pepper and salt, till it is smoking hot ; then serve.
7. — Mix together in a sauce-pan four ounces of flour, and an ounce of fresh butter, add a coffee-cupful of milk ^^ ^^""^ ^^^^ • stir to the consistency of a thick batter : if too thick (it should coat the spoon well when lifted from the saucepan) dilute with a little more milk. Stir in one ounce of finely sifted sugar, and the rasped peel of three nice limes with a few drops of lemon essence. Stir the whole mixture over the fire till thoroughly heated, but on no account
Records on this page
Snipe TurbanCorn with ButterLime Batter Balls