Superlative Snipes

Ingredients

• three ounces of fat bacon
• three ounces of fowl's liver
• half a clove of garlic
• forcemeat

Method

1. 1

   Prepare some forcemeat by cutting the bacon and liver into pieces an inch square.

2. 2

   Fry the bacon over a sharp fire, then add the liver.

3. 3

   When half done, mince it finely with the bacon, season with prepared seasoning, salt, and garlic if liked, and pound to a smooth mass.

4. 4

   Press through a wire sieve.

5. 5

   Pull out half of it with a little flour, form it into a thick band, and arrange it in a circle at the bottom of a dish.

6. 6

   Take four partially-roasted snipes, split them open, and spread forcemeat over the inside.

7. 7

   Lay the birds in the centre of the dish, cover them lightly with forcemeat, smooth with a knife dipped in hot water, and put the dish into a quick oven.

8. 8

   Wipe away the fat from the forcemeat, pour truffle sauce over the snipes, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1826. The excerpt below is the record exactly as published.

forcemeat as follows: — Take three ounces of fat bacon and three ounces of fowl's Hver, and cut both into pieces an inch square. Fry the bacon over a sharp fire, move it about con- stantly, and in three or four minutes add the liver. When this is half done, mince it finely with the bacon, season the mixture with a little prepared seasoning {see Herbs, Aromatic, Powdered), add a little salt and half a clove of garlic

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