Snipe with Toast

Ingredients

• the snipe
• a thin slice of bacon or salt pork
• butter
• salt
• pepper
• onion juice

Method

1. 1

   Prepare snipe by cleaning and wrapping in bacon.

2. 2

   Bake in a hot oven, basting with butter.

3. 3

   Serve on toast with juices from the pan.

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 53. The excerpt below is the record exactly as published.

butter a small frying pan, cover with a thin layer of the batter; brown and turn. When a light brown on each side, spread quickly with butter and a tart jelly, roll and sprinkle with powdered sugar in which has been stirred a little ground cinnamon. NOVEMBER gxH "Don't get any dainties for me, my dear; bread and cheese is the chief of my diet.'' — ^Mss. Gaseell ("Wives and Daughters"). BREAD and cheese combined make an excellent luncheon or supper dish known as baked Welsh rabbit. Have ready a cupful and a half of bread 196 crumbs free from crusts and a cupful of grated rich cheese, about a cupful of milk and two tablespoonfuls of butter. Put in a baking-dish a layer of bread-crumbs, strew with bits of butter, a little salt, a dust of paprika, then a layer of cheese. Repeat till the dish is full ; then pour on enough milk to moisten well, but not soak, the bread-crumbs. Sprinkle dry crumbs on top with plenty of bits of but- ter. Bake in a quick oven. NOVEMBER ioth "Look at mel I make my own bread, and there's no difference between one batch and another from year's end to year's end; but if I'd got any other woman besides Vixen in the house, I must pray to the Lord every baking to give me patience if the bread turned out heavy." — George Eliot ("Adam Bede"). A CAREFUL rule for home-made bread is this : Late in the evening place in bread-pan three quarts of sifted flour and a teaspoonful of salt. Soak half a cake of compressed yeast in a cupful of lukewarm water; add two quarts of water of the same tem- perature and mix well into the flour. Cover the pan with a clean cloth, and the bread board, and set it to rise where the temperature is 70 or 75 degrees. In 197 the morning add flour enough to make a fairly stiff dough. Knead half an hour, then set it by the fire for five hours. Sep- arate into loaves. Knead them ten min- utes and set to rise again. When light, bake in a quick oven. NOVEMBER iith ''Take a dejeune of muskadd and egg^." — ^Ben JONSON ("The New Inn"). TO make ''egg wine," as it is called in the annals of old English cookery, beat an egg, mix with it a tablespoonful of cold water. Set on the fire a glass of muskadel, half a glass of water, a little sugar, and a grating of nutmeg. When it boils, pour over the beaten egg slowly, stirring well; return it to the fire where it will not be too hpt, stirring it one way, for not more than a minute. If it boils, or the egg is not fresh, it will curdle. NOVEMBER I2th ''Oats for their feasts the Scottish shepherds give." — Gay. TO make a fine oatmeal caudle take three quarts of boiling water, add a pint of cold water into which has been stirred until smooth six 198 tablespoonfuls of oatmeal; cook until it thickens, then season with a little salt, a dash of pepper, and sweeten to taste. Add a half pint of ale and a small wine- glass of gin. The old rule for this caudle tells us that it will be of ** incalculable service" to the sick and weak. NOVEMBER 13TH ''I myself, and not another, would eat her nice cake." — Chasles Lamb (''Essays of Elia'')* A PLEASANT and deceptive rem- iniscence of New England loaf cake is furnished by "no egg cake," which is a useful recipe for times and seasons when eggs are scarce and high. Cream one-half a cupful of but- ter with one cupful of sugar; stir in a cupful of milk and one of raisins, stoned and dredged with flour; flavor with a teaspoonful of vanilla, a little nutmeg, and a pinch of cinnamon ; at the last stir lightly in two and a half cupfuls of sifted flour in which is well mixed three teaspoonfuls of baking-powder. Other flavoring may be substituted, or added, but a mixture of flavors is best. 199 NOVEMBER 14TH "What will this sister of mine do with rice?" — Shakespeare ("Winter's Tale"). RICE served as a vegetable is im- proved by browning in melted butter after it has been careful- ly cooked without stirring in a double boiler. If the rice is the excellent South Carolina variety it will come out when perfectly tender with every grain un- broken. Stir into it as lightly as pos- sible a tablespoonful of chives before browning. Heap on a platter and serve very hot. NOVEMBER isth "I have ordered twelve sorts of fish at the 'Pea- cock, * my Lord." — Chasles Reade ("Peg Woffing- ton"). IN a collection of twelve fish the old- fashioned smoked sturgeon ought to have a place. Cut it in steaks about an inch thick and broil it over charcoals. Rub butter and lemon juice over it in liberal quantities and eat with hot muf- fins, fried potatoes, and watercress for a Sunday morning breakfast. 200 NOVEMBER i6th "I'm blest if he didnH bring master a plate of cabbitchl" — Thackeray ("The Yellowplush Papers")' THE delicate variety of cabbage known as Brussels sprouts is much improved by careful cook- ing. The sprouts should be thoroughly washed and then thrown into an abun- dance of boiling water and boiled for eight minutes ; then drained and thrown into cold water; drain again and cook for fifteen or twenty minutes in a large cupful of boiling veal stock. Before serving add salt and pepper and two ta- blespoonfuls of cream, and pour the stock into the dish with the sprouts. NOVEMBER 17TH "There was a hot shoulder of mutton and onion sauce. " — ^Thackeray. TO prepare onion sauce peel the onions and boil until tender; drain, chop fine and add them to a rich white sauce, boil up once and serve with the meat. A turnip boiled with the onions, but not served, improves the flavor. 201 NOVEMBER i8th *'If my Master has given me ten talents, my duty 18 to trade wi^ them and make them ten talents more Not in the dust of household drawers shall the coin be interred — ^least of all will I hide it in a tureen of cold potatoes to be ranged with bread, butter pastry and ham on the shelves of the larder." — Chablotte BRONTfi ("Shirley"). A USE for cold potatoes, of which no one need speak slightingly, is to make them into a salad, alone or in combination. Slice rather thin six or eight good-sized potatoes; add a tea- spoonful of chopped parsley, a table- spoonful of capers or chopped cucumber pickle, and marinade with three table- spoonfuls of vinegar and six of oil, a teaspoonful of salt, one-quarter of tea- spoonful of pepper, and one teaspoonful of onion juice. Set in a cold place for an hour or more. A little celery, cut in small bits, may be added and the onion omitted. Serve on lettuce leaves. NOVEMBER igxH ''For the more genteel, Snipe, woodcx)ck, partridge, pheasant, quail we'll serve."— W. Cartwmght ("The Ordinary"). RUB the snipe inside and out with a wet cloth instead of washing. After scalding a minute in hot water, skin the lower legs, cut off the feet, skin the head, and remove the eyes. Wrap each one in a thin slice of bacon or salt pork

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