Snipe Pie

Ingredients

• three pounds of beef
• a quarter of a pound of fat pork
• two rolls
• Half a pint of soup
• a gill of white wine
• a piece of butter
• nutmeg
• grated onion
• pepper
• salt
• allspice
• cloves
• mushrooms
• gherkin

Method

1. 1

   Parboil the birds in bouillon and a little white wine, seasoned with a grated onion, pepper, salt, and nutmeg.

2. 2

   Make a forcemeat of beef and fat pork, pound and mix with butter and soaked bread.

3. 3

   Line a dish with forcemeat, add birds with some soup and butter, cover with forcemeat, and bake for an hour and a half.

4. 4

   Serve with a sauce made from soup, white wine, water, and butter rolled in flour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1822. The excerpt below is the record exactly as published.

Snipe Pie (a Danish recipe). — Parboil the birds in bouillon and a little white wine, seasoned with a grated onion, pepper, salt, and nutmeg ; make a forcemeat of three poimds of beef, which scrape fine, likewise a quarter of a pound of fat pork ; pound and mix it well to- gether with a little butter and the crumb of two rolls soaked in bouillon ; make rather thinner than for soup-balls ; season it with grated onion, pounded pepper, allspice, cloves, mushrooms, and gherkins chopped fine ; and thin it with some of the broth in which the snipes were parboiled. Line a dish with this forcemeat ; put in the birds with a little of the soup and a small piece of butter; cover with a thick layer of forcemeat ; bake an hoirr and a half. Serve with a sauce as follows : — Half a pint of soup, a gill of white wine, a httle water, and a piece of butter

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