Snipe Pudding

Ingredients

• 6 or 8 snipes
• 3 onions
• 1 unit of butter
• 1 unit of flour
• a little nutmeg
• herbs
• pepper
• salt
• 5 units of wine
• the same quantity of water or stock
• the trail pounded

Method

1. 1

   Divide snipes, remove the trail.

2. 2

   Fry onions in butter, add flour, nutmeg, herbs, pepper, and salt.

3. 3

   Moisten with wine and water, add pounded trail, and rub through a sieve.

4. 4

   Season birds with lemon juice and cayenne.

5. 5

   Line a pudding basin with suet crust, lay in snipes and sauce, cover, and boil for one and a half hours.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 205. The excerpt below is the record exactly as published.

Snipe Pudding.— Divide 6 or 8 snipes in two, remove the trail. Slice up 3 onions, and fry a light colour with 1 unit of butter ; add 1 unit of flour, a little nutmeg, herbs, pepper and salt, moisten with 5 units of wine, and the same quantity of watei oi stock, add the trail pounded

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