''Table Talk:'
Draw the squabs the same way as fowl, but do not
remove the feet. Put a small lump of butter rolled in
salt and pepper in each one, then truss. Arrange in a
pan on slices of salt pprk✪ Squabs on Toast, and on the breast of each
lay another thin slice. Place in a very hot oven and roast
for from twenty to twenty-five minutes and serve on
toast or slices of fried hominy.
BROILED SNIPES.
Oscar, Waldorf-Astoria,
Pick, singe, draw and dry eight fine snipe, remove
the skin from the heads, split them into halves without
detaching the parts, and place them on a dish. Sea-
POULTRY AND GAME. 195
8on with one pinch of salt, one-half pinch of pepper, and
one tablespoon of oil; put them to broil (with the bills
stuck into the breasts) and allow them to cook for four
minutes on either side. Put six slices of hot toast on a
hot dish, arrange the snipes on them, spread one gill
of maitre d'hotel butter✪ Broiled Snipes on top, decorate the dish with
watercress and serve.
BOASTED SNIPES.
Oscar, Waldorf-Astoria.
Pluck, singe and draw some snipes and take out the
backbones. Chop fine a quantity of fresh pork and
mix with it an equal amount of chopped raw mushrooms,
one pinch of shallot, some parsley, salt and pepper.
Fill the birds with the above mixture, sew them up and
truss ; fix the snipes on a spit and roast them in front
of a clear fire or, if not convenient, roast them in oven,
basting them constantly with butter. Place some slices
of bread underneath the birds in the dripping pan.
Put two sliced onions into a stewpan with a small lump
of butter, season with salt and pepper, and fry imtil
well browned; then dredge in a little flour, and stir in
by degrees about one-half pint of stock, and boil it gen-
tly imtil the onions are cooked. Fry the trails of the
snipes with three cliicken livers, season them, pound and
pass them through a fine hair-sieve. Put the pur6e
of trails into a saucepan with a little white wine✪ Roasted Snipes and the
onions, stir them over the fire for a few minutes, but
do not allow them to boil.
When cooked remove the snipes from the fire, brush
them over with melted glaze, put the pieces of bread
from the dripping pan on a hot dish, stand the snipes
on them, pour sauce over and serve.
190 KIRMESS COOK BOOK.
BBOILED WOODCOCKS.
Oscar, Waldorf-Astoria.
Plucky singe, draw, pick out the eyes, and remove
the skin from the heads of six fine woodcocks, wipe
them neatly, and split them through the backs without
separating the parts. Put them on a dish, season with
a little salt and pepper, and a tablespoonful of sweet oil.
Boll them well with the seasoning and put them on to
broU with the bills stuck in the breasts. Let them broil
for four minutes on each side, then arrange them on a
dish with six pieces of heart-shaped fried bread covered
with minced hearts and livers as for roasted woodcock,
spread over a gill of mattre d'hdtel butter, decorate with
six slices of fat bacon and serve.
BOASTED WOODCOCKS.
Oscar, Waldorf-Astoria. ✪ Roasted Woodcocks
Page 84 · 7 recipe records on this page
Presented as published in 1907. 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
''Table Talk:' Draw the squabs the same way as fowl, but do not remove the feet. Put a small lump of butter rolled in salt and pepper in each one, then truss. Arrange in a pan on slices of salt pork, and on the breast of each lay another thin slice. Place in a very hot oven and roast for from twenty to twenty-five minutes and serve on toast or slices of fried hominy.
BROILED SNIPES.
Oscar, Waldorf-Astoria, Pick, singe, draw and dry eight fine snipe, remove the skin from the heads, split them into halves without detaching the parts, and place them on a dish. Season with one pinch of salt, one-half pinch of pepper, and one tablespoon of oil; put them to broil (with the bills stuck into the breasts) and allow them to cook for four minutes on either side. Put six slices of hot toast on a hot dish, arrange the snipes on them, spread one gill of maitre d'hotel butter on top, decorate the dish with watercress and serve.
ROASTED SNIPES.
Oscar, Waldorf-Astoria.
Pluck, singe and draw some snipes and take out the backbones. Chop fine a quantity of fresh pork and mix with it an equal amount of chopped raw mushrooms, one pinch of shallot, some parsley, salt and pepper. Fill the birds with the above mixture, sew them up and truss ; fix the snipes on a spit and roast them in front of a clear fire or, if not convenient, roast them in oven, basting them constantly with butter. Place some slices of bread underneath the birds in the dripping pan. Put two sliced onions into a stewpan with a small lump of butter, season with salt and pepper, and fry imtil well browned; then dredge in a little flour, and stir in by degrees about one-half pint of stock, and boil it gently until the onions are cooked. Fry the trails of the snipes with three chicken livers, season them, pound and pass them through a fine hair-sieve. Put the purée of trails into a saucepan with a little white wine and the onions, stir them over the fire for a few minutes, but do not allow them to boil.
When cooked remove the snipes from the fire, brush them over with melted glaze, put the pieces of bread from the dripping pan on a hot dish, stand the snipes on them, pour sauce over and serve.
BROILED WOODCOCKS.
Oscar, Waldorf-Astoria.
Pluck, singe, draw, pick out the eyes, and remove the skin from the heads of six fine woodcocks, wipe them neatly, and split them through the backs without separating the parts. Put them on a dish, season with a little salt and pepper, and a tablespoonful of sweet oil. Rub them well with the seasoning and put them on to broil with the bills stuck in the breasts. Let them broil for four minutes on each side, then arrange them on a dish with six pieces of heart-shaped fried bread covered with minced hearts and livers as for roasted woodcock, spread over a gill of maitre d'hôtel butter, decorate with six slices of fat bacon and serve.
BOASTED WOODCOCKS.
Oscar, Waldorf-Astoria.
Records on this page
Squabs on ToastBroiled SnipesBroiled SnipesBroiled WoodcocksBroiled Canvasback DucksRoasted SnipesRoasted Woodcocks