English Snipe - Broiled
From The complete cook book, 1900
Serves 1
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 38. 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 without detaching the parts, and put them on a dish. Season with a pinch of salt, half a pinch of pep- per, and atablespoonful 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. Pre- pare a hot dish with six toasts, arrange the snipe over, spread a gill of maitre d'hotel butter on top, decorate the dish with a little watercress, and serve. QUAILS. They are very common and found as plentiful in Europe as here. I never could find a fine flavor in this bird, which appears to me to have a greasy, tasteless 84 The Complete Cook Book. flesh, but nevertheless it is used by the million, both here and in Europe. To roast a quail, treat it the same as a partridge, but without being larded. Wild ducks should form the remaining portion of matter to be treated in this way. SILVY'S BROILED QUAIL. Six fat, nice quail; singe and wipe carefully; divide down the back; brush them with olive oil, dust very lightly with salt and pepper, and broil them over a charcoal fire. Have in a cup some melted butter, salt and pepper, and as they broil baste them with it. Serve on toast and garnish with slices of broiled bacon or cur- rant jelly. They are also nice stuffed with stewed prunes, stewed apples, or mashed and seasoned Irish potatoes, and baked with a piece of breakfast bacon pinned over each breast. QUAIL PIES. Pick, clean, wash and dry the birds, place in a double boiler and steam for twenty-five minutes over a brisk fire; while the quail are steaming make the gravy as follows : Take the liquor in a half-pound can of mush- rooms, one-quarter pint of oyster liquor, one-quarter cup of cream or milk, thicken with three tablespoonfuls of browned flour rubbed with three tablespoonfuls of butter; put in a thin slice of breakfast bacon, two stalks of celery cut fine, salt and cayenne to taste ; boil all together about fifteen minutes and strain; then add a well-beaten egg. Have a dozen individual stone China dishes lined with short pie crust, lay a bird in each dish with a slice of lemon, a sprig of parsley, three mushrooms and two oytters. Now, pour in your gravy and bake in an oven from ten to fifteen minutes. Serve smoking hot in the same dish in which they are baked ; salt and pepper to taste. The crust is shortened by cooking equal quantities of butter and oil. This same recipe is also nice baked in one large pie. QUAILS ROASTED— PLAIN. Pick six fine, tender, fat quails, singe, draw and wipe them well; truss them, laying a thin layer of lard on The Complete Cook Book. 85 the breasts. Put them in a roasting pan, spreading a very little butter on top of each quail ; then pour half a cupful of water in the pan. Season with a pinch of salt, and let cook in the oven for eighteen minutes. Place on a hot dish sis heart-shaped pieces of toast; untruss the quails, and arrange them on top,, decorating with a little watercress. Strain the gravy into a sauce bowl and serve it separately. QUAILS BROILED WITH BACON. Have six fine fat quails. Singe, draw and wipe them well. Split them through the back without separating the parts, and break the two leg bones. Put them on a dish ; season with a pinch of salt, half a pinch of pepper
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