Snipe Raised Pie (Hot)

Ingredients

• four snipes
• four ounces of calf's liver
• four ounces of fat bacon
• salt
• cayenne
• pepper
• herbs

Method

1. 1

   Cut snipes in half, remove gizzards, and season.

2. 2

   Fry in butter for 10 minutes.

3. 3

   Make forcemeat with liver and bacon, season, and pound.

4. 4

   Line a pie-mould with crust, add forcemeat, snipe, and cover with more forcemeat.

5. 5

   Bake, then fill with scalloped truffles and pour brown sauce over.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 32. The excerpt below is the record exactly as published.

Snipe Raised Pie (Hot). Cut four snipes in two lengthwise, remove the gizzards, put the trails aside, and season the birds with salt and cayenne. Fry the birds in butter for ten minutes and then stand them to drain in the cool till wanted. Make a forcemeat of four ounces of calf s liver, four ditto fat bacon cut small, melt the latter over a quick fire, and then add the liver and season the mixture with pepper, salt, and herbs. When these are cooked, let them get cold, and then pound them in the mortar with the trails of the birds. F 2 68 DRESSED GAME AND Now pass all through a sieve. Line a buttered pie-mould with raised crust paste, and put in a layer of the forcemeat at the bottom of the mould, leaving it hollow in the centre. Put half the pieces of snipe in a circle upon the forcemeat, and place a little ball of forcemeat upon them, put in the rest of the birds and put a layer of forcemeat over all. Pill the hollow in the centre with bread which has been covered with fat bacon, put the pastry cover on, and bake. When done, take off the cover, remove bread and fill its place with scallopped truffles. Pour good brown sauce over all, pile truffles on the top, and serve. This can also be made in a china raised pie-case. Snipe Souffle. Roast three or four snipe, remove all the meat from the bones, put it into a mortar, and pound it well with two ounces of cooked rice, one ounce of butter, a little pepper and salt, and one gill and a half of glaze. Pass through hair sieve and add the yolks of four eggs whipped to a stiff froth ; put it into a mould and bake in a quick oven. Serve with a good gravy round, made from the bones and trimmings, the juice of half a lemon, and a glass of port wine ; thicken with butter and cornflour. Snipes a la Superlative. Make a forcemeat of three ounces of fat bacon,

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