Snipes au Gratin
From The complete Indian housekeeper & cook, 1898
Snipes may be half roasted before baking.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 206. The excerpt below is the record exactly as published.
Snipes au Gratin. — Take the livers of other birds or chickens (livers should always be kept, as they are invaluable for game pies, &c.), and make a forcemeat witli the trail of tlie snipes you are to use, and bacon. Place a border of tliis about 1 inch thick in a flat dish. Split as many snipes as you require into halves, fill them with forcemeat, and arrange them on the border. Fill up the spaces with forcemeat until the border looks compact, sprinkle with bread- crumbs, and moisten with melted butter. Bake for twenty minutes, and serve with French beans dressed in the centre. The snipes may first be half roasted, but then the baking should be for ten minutes only. 2.3. Sand Grouse. — An excellent bird if kept long enough. It is better to risk over-keeping, or even to remove the legs and back, which are the first to taint, than cook an under-kept sand grouse. AFell hung, it should be treated as grouse, and served on buttered toast with gravy round, and fried bread-crumbs
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