English Snipe, Broiled

Ingredients

• six fine English snipe
• a tablespoonful of oil
• a pinch of salt
• half a pinch of pepper
• a gill of maitre d'hotel butter
• a little watercress

Method

1. 1

   Pick, singe, draw, and dry well six fine English snipe.

2. 2

   Remove the skin from the heads, split them in two without detaching the parts, and put them on a dish.

3. 3

   Season with salt, pepper, and oil.

4. 4

   Broil for four minutes on each side.

5. 5

   Prepare a hot dish with six toasts, arrange the snipe over, spread maitre d'hotel butter on top, decorate with watercress, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 223. The excerpt below is the record exactly as published.

English Snipe, Broiled. — Pick, singe, draw, and dry well six fine English snipe; remove the skin from the heads, split them in two with- out detaching the parts, and put them on a dish. Season with a pinch of salt, half a pingh of pepper, and a tablespoonful of oil. Roll them in well, then put them to broil (with the bills stuck into the breasts), and let them cook for four minutes on each side. Prepare a hot dish with six toasts, arrange the snipe over, spread a gill of maitre d'hotel butter (No. 145) on top, decorate the dish with a little watercress, and serve. 870. Salmi of Snipe a la Moderne.— Singe, draw, and neatly wipe six fine, fat snipe. Chop off the legs, and then stuff the inside with a little game forcemeat (No. 228) through a paper cornet; fill the cavity of the eyes with a little more of the game forcemeat (No. 228), and cover- ing each eye right over the game forcemeat with a small bit of truffle, cut with a tube. Insert the bills in the breasts, and then lay them on a roast- ing-pan, with a little butter; place in the hot oven to roast for six minutes. Take from out the oven, lay each one on a square piece of bread, fried in a little clarified butter, pour one pint of hot salmi sauce (No. 193) over, to which have been added twelve whole mushrooms, and serve. 871. Woodcock, Roasted Plain. — Procure six fine, fat woodcocks, pick, singe, and draw them, putting the hearts and livers on a plate for further use. Take out the eyes, and remove the skin from the heads ; truss up the feet, skewer them with the bill, and tie a barde of fat pork around the breasts ; then chop up all the hearts and livers very fine, with one tea- spoonful of chives, half a pinch of salt, a third of a pinch of pepper, and a teaspoonful of butter. Prepare six bread canapes (No. 832), two and a half inches long, by one and a half wide ; fry them for two minutes in very hot fat, drain them thoroughly, and cover each canape with some of the above mixture, spreading a little fresh bread-crumbs and a very little butter over ; place them in a small baking-pan and lay aside. Now put the woodcocks in a roasting-pan with a little butter well spread over the birds, and roast them in a brisk oven for ten minutes. Two minutes before they are done, put the canapes in the oven, then take both out, and lay the canapes on a hot dish ; untie the birds, and arrange them over the canapes, decorating the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately. 872. Woodcock, Broiled with Bacon. — Pick, 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 back without separating the parts. Put them on a dish to season with a pinch of salt, half a pinch of pepper

Cook this with the app: pantry check, scaling, and the assistant.