Roasted Snipes

Ingredients

• some snipes
• a quantity of fresh pork
• an equal amount of chopped raw mushrooms
• one pinch of shallot
• some parsley
• salt
• pepper
• two sliced onions
• a small lump of butter
• about one-half pint of stock
• three chicken livers
• a little white wine

Method

1. 1

   Chop the fresh pork and mix with chopped raw mushrooms, shallot, parsley, salt, and pepper.

2. 2

   Fill the snipes with this mixture, sew them up, and truss.

3. 3

   Roast them in front of a clear fire or in an oven, basting with butter.

4. 4

   Fry the onions in butter until browned, dredge with flour, and stir in stock.

5. 5

   Fry the trails of the snipes with chicken livers, season, pound, and pass through a sieve.

6. 6

   Combine the purée with white wine and onions, stir over heat without boiling.

7. 7

   Serve the snipes on bread with sauce.

As published

This recipe was extracted from Kirmess cook book (1907), page 84. The excerpt below is the record exactly as published.

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

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