Snipe Turban

Ingredients

• A snipe for each head
• a pint and a half of well made beef gravy
• an onion cut up
• a stick of celery
• a carrot
• a clove of garlic
• a tea-spoonful of sugar
• the peel of a lime
• half its bulk of bread
• two raw eggs

Method

1. 1

   Roast the snipes lightly, then cut off the breasts.

2. 2

   Mash the rest and combine with beef gravy, onion, celery, carrot, herbs, garlic, sugar, and lime peel.

3. 3

   Simmer for an hour.

4. 4

   Strain and cool the gravy.

5. 5

   Pound the snipe meat with soaked bread and chicken meat, mix with eggs, and steam in a mould.

6. 6

   Garnish with snipe heads and serve hot.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 244. The excerpt below is the record exactly as published.

two raw eggs beaten in a cup with a little of the sauce should be added, and stirred well in as a finishing touch. 4. — Bone the loin, introduce a number of slices of bacon under the flap, fill the inside with a to?Tuffid!° *^^ '"^^' forcemeat made with the meat of the undercut chopped up small, with the 440 MENU FOR A PARTY OF SIX. kidney (scalded first), and some of the nicest fat, seasoned with herbs, spiced pepper, chopped bacon, a little onion, and any mushroom, or trufile parinsrs you may have been able to spare from the hlanquette. Bind the salpicon vriih. four eggs, and spread it thickly over the inside of the bon- ed loin, then roll the joint up, and tie it firmly into shape, — do not skewer it. Now braise the loin in a gravy made from its own bones and trimmings, with a glass of Ma- deira, a clove of garlic, and scraps of vegetables of all kinds arranged round it. When done, and nicely browned, lift up the loin, remove the string, and dish it on a layer of boiled maccaroni. Strain off the gravy, throw away the garlic, and pass all the vegetables through the sieve ; thicken the gravy, add the vegetable pulp, and when thoroughly incorporated, pour it round the loin and serve. 5. — A snipe for each head. Begin by roasting the snipes _ , , . liefhtly, then cut off the meat of the Tuibauof enipea. , , , • n,i -»c i i breasts whole in nllets. Mash the rest, trails and all, and throw the debris into a large sauce- pan with a pint and a half of well made beef gravy, an onion cut up, a stick of celery, a carrot, sweet herbs in a bag, a clove of garlic, salt to taste, a tea-spoonful of sugar, and the peel of a lime. Simmer as soon as the contents of the sauce-pan have come to the boil, for an hour or more, and get the essence out of the snipe bones. When that has been done, strain off your gravy, and set it to get cool . Pick all the snipe meat from the bones of the thighs and back, with the livers, (tc, and pound the whole with half its bulk of bread

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