Snipe with Currant Jelly

Ingredients

• half a dozen snipe
• a tablespoonful of butter
• a teaspoonful of flour
• two cloves
• a peppercorn
• a sprig of parsley
• a gill of water
• a gill of claret
• a tablespoonful of dropped mushrooms

Method

1. 1

   Cut off the breast from half a dozen snipe.

2. 2

   Put in a frying pan a tablespoonful of butter, rub into it a teaspoonful of flour till brown and smooth.

3. 3

   Add two cloves, a peppercorn, a sprig of parsley, a gill of water, a gill of claret, and a tablespoonful of dropped mushrooms.

4. 4

   Cover the pan and simmer for two minutes after adding the breasts of the snipe.

5. 5

   Spread thin slices of toast with currant jelly, and on these serve the snipe, pouring the gravy over them.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 52. The excerpt below is the record exactly as published.

tablespoonful of butter add one of flour, browned in the oven ; cook together till they bubble and be^n to darken, when a cupful of con- somme or brown soup-stock should be poured in slowly. To darken still more add a few drops of caramel. Just before taking from the fire stir in half a cup of currant jelly. 193 NOVEMBER 5th "Hares, pheasants, ^artridxes, snipes, barn-door chickens (those 'tame viUatic fowI')i capons, plovets, iHuwn, barrels of oysters, I dispense as freely as I recdve them." — Chables Lamb {" Essays of Elia"). CUT off the breast from half a dozen snipe. Put in a frying pan a ta- blespoonful of butter, rub into it a teaspoonful of flour till brown and smooth. Add two cloves, a peppercorn, a sprig of parsley, a gill of water, a gill of claret, and a tablespoon ful of diopped mushroom

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