Snipe Pudding

Ingredients

• eight fat snipe
• six eggs
• a little chopped parsley
• a little onion
• eight chicken livers
• a little fresh mushroom
• some thinly cut slices of fillet of beef
• a ladleful of good gravy
• a nice rich suet crust

Method

1. 1

   Pick, singe, and draw the snipe, season, and cut in half.

2. 2

   Boil eggs, take yolks, and mix with parsley, onion, chicken livers, and beef fillet.

3. 3

   Line a pudding basin with suet crust, layer with beef, snipe, and seasoned mixture, add gravy, cover with crust, and boil for three hours.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 24. The excerpt below is the record exactly as published.

a little onion. Line a silver bowl or deep dish with chicken forcemeat, place in the quails, then pour in the sauce. Cover all over with a souffle of chicken. Place a band of paper round the souffle dish. Reserve a little of the essence sauce to serve separately in a sauce-boat. GROUSE PIE Take six young grouse and draw them. Cut them in halves and remove the fillets from the bone, reserving the legs. Line a small deep pie dish with slices of streaky bacon — then place in the trails and livers of the grouse and some chopped chicken livers, also six chopped hard-boiled eggs, some minced parsley and some pieces of very good mushrooms which have been cooked in butter. Place the legs and fillets of grouse in this, then add some of the chopped liver, &c., then more grouse until your dish is full. Add a little very good gravy with a very small quantity of Harvey sauce and pepper and salt. Cover the top with thin slices of bacon. Make a cover with puff* paste and, with a paste brush, egg over with one beaten egg. Bake for two hours and serve hot or cold. 75 THE DUDLEY RECIPES GROUSE OR GAME SOUFFLE Take the breasts of two birds or equivalents that have been cooked, pound them in a mortar with two ounces of fresh butter and a very little core of onion. Rub this through a sieve and add four eggs, the white beaten up to a white froth. Season lightly with salt and a little cayenne pepper. Twenty minutes will bake this in a quick oven. To be served as hot as possible. SNIPE PUDDING Larks can be used in same way PICK, singe and draw eight fat snipe — remove the gizzard and sand bags and reserve the trail. Season the snipe, cutting them in half. Boil six eggs for ten minutes. Take the yolk only and a little chopped parsley and onion — also eight chicken livers, a little fresh mushroom and some thinly cut slices of fillet of beef. Make a nice rich suet crust and line the pudding basin with this, then line with the fillets of beef. Put the snipe in in layers and add the chicken livers, which must be well seasoned with pepper and salt. Add the chopped egg, mushroom and onion mixed so that the basin is full. Put in a ladleful of good gravy

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