Salmi of Snipes

Ingredients

• a pint of stock
• two shallots
• two cloves
• a slice of lean undressed ham
• a carrot
• a tablespoonful of chopped mushrooms
• half a dozen peppercorns
• a slice of fresh butter
• half a tumblerful of claret or madeira
• any remains of toast covered with trail

Method

1. 1

   Take the remains of cold dressed snipes, and cut off the meat in neat slices.

2. 2

   Bruise the bones and trimmings in a mortar, and put them into a stewpan with the shallots, cloves, ham, carrot, mushrooms, peppercorns, and stock.

3. 3

   Let these ingredients stew gently together for an hour; strain the sauce, and return it to the saucepan with the butter rolled in flour and claret or madeira.

4. 4

   Simmer the sauce again until it coats the spoon.

5. 5

   Put the slices of snipe into a clean saucepan, strain the sauce over them, and heat them gently by the side of the fire without allowing them to boil.

6. 6

   Put the meat on a hot dish, pour the sauce over it, and serve very hot.

7. 7

   Garnish the dish with fried sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1825. The excerpt below is the record exactly as published.

two shallots, two cloves, a slice of lean un- dressed ham, a carrot, a table- spoonful of chopped mushrooms, half a dozen peiDpercorns, and a pint of stock. Let these ingredients stew gently together for an hour; strain the sauce, and return it to the saucepan with a slice of fresh butter rolled in flour, and half a tumblerful of claret or madeira, and any remains of toast covered with trail

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