Snipes, Pudding of, Superior

Ingredients

• four or six fresh snipes
• season the birds with salt and black pepper
• season the birds with salt and black pepper
• Cut a Spanish onion into dice
• fry it in butter
• dredge a table-spoonful of flour
• a table-spoonful of chopped mushrooms
• a table-spoonful of minced parsley
• a pinch of aromatic powdered herbs
• half a pint of wine, or with stock flavoured with wine
• add the trails

Method

1. 1

   Prepare snipes by plucking, cutting, and seasoning.

2. 2

   Fry diced onion in butter, add flour, mushrooms, parsley, herbs, and moisten with wine or stock.

3. 3

   Boil, add trails, and strain.

4. 4

   Line a pudding-basin with suet crust, add snipes, pour sauce, cover, and boil or steam until done.

5. 5

   Serve hot.

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, 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 cayenne. Fry the birds' in a saucepan with a little clarified butter till they are set ; they will take about ten minutes. Drain them, and put them in a cool place till wanted. Make a little forcemeat as follows : — Cut four ounces of calf's liver and four ounces of fat bacon into dice. Melt the bacon in a saute-pan over a brisk fire, add the liver, and season the mixture with salt, pepper, and a pinch of aromatic powdered herbs

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