Snipes, Raised Pie, Hot

Ingredients

• four snipes
• four ounces of calf's liver
• four ounces of fat bacon
• season the birds with salt and cayenne
• season the birds with salt and cayenne
• fry the birds in a saucepan with a little clarified butter
• brush it over with egg

Method

1. 1

   Pluck and singe the snipes, cut them in two lengthwise, and remove the gizzards.

2. 2

   Fry the birds in clarified butter until set.

3. 3

   Make forcemeat by cooking diced liver and bacon, seasoning, and pounding until smooth.

4. 4

   Line a pie-mould with crust, layer forcemeat, snipes, and more forcemeat.

5. 5

   Fill the center with bread covered in bacon, cover with pastry, pinch edges, brush with egg, and bake.

6. 6

   After baking, remove the bread and fill with scalloped truffles.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1824. The excerpt below is the record exactly as published.

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. \\Tien the bacon and liver are cooked, put them aside till cold, then pound them till smooth in a mortar, add, whilst pounding, the trails of the birds, and press the paste through a sieve. Butter a moderate-sized pie-mould, Hno it evenly with crust {see Paste for Raised SNI ( 886 ) SNI Pies), and put a layer of the forcemeat in the bottom of the mould, taking care to leave it hollow in the centre. Put half the pieces of snipe in a circle upon the forcemeat, and place a little ball of forcemeat between them to keep them in position. Spread a layer of forcemeat upon them, put in the rest of the birds, and put a layer of forcemeat over all. Fill the hollow in the centre of the pie with bread which has been covered with fat bacon, put the pastry- cover on the top, pinch the edges of the pie securely, brush it over with egg

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