Snipes (a la Minute)

Ingredients

• three snipes
• two ounces of fresh butter
• small onions
• a dessert-spoonful of chopped parsley
• pepper
• salt
• grated nutmeg
• juice of half a lemon
• a small piece of crust of bread

Method

1. 1

   Pluck and truss the snipes.

2. 2

   Dissolve butter in a saucepan, add snipes, shallots, parsley, pepper, salt, and nutmeg.

3. 3

   Brown the birds, then add stock and sherry to cover.

4. 4

   Simmer until done, lift out, and serve with sauce made from the cooking liquid and Liebig's Extract.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1822. The excerpt below is the record exactly as published.

Snipes (a la Minute).— Pluck three snipes carefully, and truss them for roasting. Dis- solve two ounces of fresh butter in a saucepan, lay the snipes in it side by side and breast downwards, and add two finely-minced shal- lots, or small onions, a dessert-spoonful of chopped parsley, and a little pepper, salt, and grated nutmeg. Move the saucepan about over a sharji fire till the birds are lightly browned, pour over them as much good stock and sherry mixed as will barely cover them, and add the strained juice of half a lemon and a small piece of crust of bread

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