Snipes, Pudding of

Ingredients

• a brace of snipes
• season the birds with salt and cayenne
• season the birds with salt and cayenne
• a slice of rump steak
• a quarter of a pint of good beef gravy
• cover with pastry

Method

1. 1

   Pluck and singe the snipes, divide them, and remove gizzards.

2. 2

   Line a pudding-basin with suet crust, layer with rump steak, snipes, and another steak slice.

3. 3

   Pour gravy over, cover with pastry, and steam or boil until done.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1823. The excerpt below is the record exactly as published.

Snipes, Pudding of.— An excellent pud- ding may be made with snipes and woodcock, as well as with small wild fowl of various kinds. Pluck and singe a brace of snipes, and divide them into halves. Take away the gizzards with the point of a knife, and leave the trails untouched. Season the bii-ds with salt and cayenne. Lino a pudding-basin with suet crust. Lay in it a slice of rump steak seasoned with pepper and salt only, put in the snipes, and l^lace upon them another slice of rump steak. Pour upon the meat a quarter of a pint of good beef gravj-, cover with pastry, press the edges together ^s-ith the finger and "thumb, and steam or boil the pudding till done enough. Turn it out carefully, and serve very hot. A few slices of trufile may be added to the pudding or not. Time to boil the pudding, an hour and a half. Sufficient for four or five persons. Snipes, Pudding of, Superior.— Take four or six fresh sniprs, 2>lnck them, and cut them in halves. Take away the gizzards with the point of a knife, but put the trails aside till wanted. Season the birds with salt and black pepper; a few drops of lemon- juice may be sprinkled over them or not. Cut a Spanish onion into dice, put it into a saucepan which has been rubbed quickly round with garlic, and fry it in butter till it begins to turn yellow. Dredge a table-spoonful of flour upon it, and add a table-spoonful of chopped mushrooms, a table- spoonful of minced parsley, and a. pinch of aromatic powdered herbs {see Herbs, Ai'o- matic, Powdered). Stir these ingredients over the fire, and moisten them with half a pint of wine, or with stock fiavoured with wine. Boil all for ten minutes, add the trails, and rub the sauce through a sieve. Lino a pudding-basin with thin suet crust, put in the bu-ds, pour the sauce over them, and add three or foiu- sliced traffics if liked. Cover the pudding with pastry, press the edges closely together, and boil or steam it in the usual way. Turn out carefully, and serve. Time to boil the pudding, an hour and a half. Sufficient, six birds for a good-sized pudding. Snipes, Raised Pie, Hot.— Take four snipes,, pluck and singe them, and cut them in two lengthwise. Carefully remove the gizzards with the point of a knife, put the trails aside till wanted, and season the bii'ds with salt and cayenn

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