Skolopaks Psitos (Roast Snipe)

Ingredients

• two brace of snipe
• an equal quantity of chopped raw mushrooms
• one pinch of shallot
• some parsley
• some pepper
• basting them continually with butter
• two sliced onions
• half a pint of stock
• a small lump of butter
• a little flour

Method

1. 1

   Pluck, singe, and draw the snipe, removing the backbones.

2. 2

   Finely chop fresh pork and mix with chopped mushrooms, shallot, parsley, and pepper.

3. 3

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

4. 4

   Roast on a spit, basting with butter.

5. 5

   Fry onions in butter, season, dredge with flour, stir in stock, and boil until cooked.

6. 6

   Serve snipe on bread with sauce.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 84. The excerpt below is the record exactly as published.

Skolopaks Psitos. (Roast Snipe.) Pluck, singe, and draw two brace of snipe, and remove the backbones. Finely chop some fresh pork, and mix with it an equal quantity of chopped raw mushrooms, one pinch of shallot, some parsley, and pepper. Fill the birds with the above mixture, sew them up, and truss them. Fix the snipe on a spit, and roast them in front of a clear fire, basting them continually with butter. Place some slices of bread beneath the birds in the dripping pan. Put two sliced onions into a stewpan with a small lump of butter, season them with pepper and salt, and fry till nicely browned ; then dredge in a little flour, and stir in gradu- ally about half a pint of stock

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