Roast Snipe on Toast. — Pick, singe, drawT, and
stick a wooden skewer across the legs and under the
breasts of six fat snipe (keep the livers for further use).
Pick out the eyes of each bird. Rub each with a tea¬
spoonful of salt and half a teaspoonful of pepper,
and arrange a slice of thin, lean bacon around each.
Lay them in a baking tin lightly buttered, and roast
in a well-heated oven for ten minutes, close
under the solid or browning shelf. Take the six
livers, with two shallots, a teaspoonful of chopped
parsley, and chop all finely together. Have ready
six pieces of toast, and spread the mixture evenly over
each piece; place in the oven for five minutes. Re¬
move all from the oven, and arrange the toast on a hot
dish, and lay the snipe on the toast. Pour two or
three tablespoonfuls of water✪ Roast Snipe on Toast into the tin pan, and cook
for three minutes over the gas jets. *Pour the gravy
over the birds, and serve with sprigs of green water¬
cress around the dish.
THE HOUSEHOLD
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Roast Saddle of Venison and Currant Jelly.—
Obtain a small saddle of venison weighing between
four and five pounds. Tie it up neatly with string all
round. Season with a teaspoonful each of salt and
pepper, and rub it well in. Lay the saddle on a small
baking tin ; pour a tablespoonful of hot fat over the
saddle, and two tablespoonfuls of port wine and water
in the bottom of the pan. Set in the gas oven, and
roast for fifty minutes, taking care to baste
the meat as often as possible. Remove from the oven,
dress on a hot dish, skim off all fat from the surface of
the gravy, and strain the gravy over the venison,
and send to table with currant jelly — separately.
Hare. — No gravy can be extracted from the flesh of
any animal equal in richness to that which the hare
affords.
Hare, Jugged. — Cut the hare into joints and pieces
and fry in a little butter until they are nicely browned.
Place them all into a large stone jar with a wide
mouth and pour over a large glassful of port wine, with
sufficient water to just cover them. Let them remain
in this for one hour. Then add six cloves, eighteen
peppercorns, one bay leaf, the juice of threequarters
of a lemon, a clove of garlic, six shallots. Cover the
jar closely with some paper and cloth, and place it
into a saucepan of boiling water, having previously
placed a saucer upside down in the bottom of the
saucepan so that the jar does not touch the bottom.
Let it boil for about four hours. When done, the
gravy may be thickened with, a little flour✪ Jugged Hare. Remove
the peppercorns, cloves, and bay leaves before serving.
Serve with red currant jelly and forcemeat balls.
Pheasants, Roast. — Brillat de Savarin recipe (a la
Sainte Alliance). — When a pheasant has hung a
sufficient time to become slightly gamey, and this can
easily be ascertained by a slight smell and change of
colour, it should be plucked, and not before. The
GAS COOKERY BOOK.
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Page 65 · 3 recipe records on this page
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Roast Snipe on Toast. — Pick, singe, draw, and stick a wooden skewer across the legs and under the breasts of six fat snipe (keep the livers for further use). Pick out the eyes of each bird. Rub each with a tea¬ spoonful of salt and half a teaspoonful of pepper, and arrange a slice of thin, lean bacon around each. Lay them in a baking tin lightly buttered, and roast in a well-heated oven for ten minutes, close under the solid or browning shelf. Take the six livers, with two shallots, a teaspoonful of chopped parsley, and chop all finely together. Have ready six pieces of toast, and spread the mixture evenly over each piece; place in the oven for five minutes. Re¬ move all from the oven, and arrange the toast on a hot dish, and lay the snipe on the toast. Pour two or three tablespoonfuls of water into the tin pan, and cook for three minutes over the gas jets. Pour the gravy over the birds, and serve with sprigs of green water¬ cress around the dish.
IIS
Roast Saddle of Venison and Currant Jelly.—
[illustration: 119]
Obtain a small saddle of venison weighing between four and five pounds. Tie it up neatly with string all round. Season with a teaspoonful each of salt and pepper, and rub it well in. Lay the saddle on a small baking tin ; pour a tablespoonful of hot fat over the saounce, and two tablespoonfuls of port wine and water in the bottom of the pan. Set in the gas oven, and roast for fifty minutes,
[illustration: 118]taking care to baste the meat as often as possible. Remove from the oven, dress on a hot dish, skim off all fat from the surface of the gravy, and strain the gravy over the venison, and send to table with currant jelly — separately.
Hare. — No gravy can be extracted from the flesh of any animal equal in richness to that which the hare affords.
Hare, Jugged. — Cut the hare into joints and pieces and fry in a little butter until they are nicely browned. Place them all into a large stone jar with a wide mouth and pour over a large glassful of port wine, with sufficient water to just cover them. Let them remain in this for one hour. Then add six cloves, eighteen peppercorns, one bay leaf, the juice of threequarters of a lemon, a clove of garlic, six shallots. Cover the jar closely with some paper and cloth, and place it into a saucepan of boiling water, having previously placed a saucer upside down in the bottom of the saucepan so that the jar does not touch the bottom. Let it boil for about four hours. When done, the gravy may be thickened with a little flour. Remove the peppercorns, cloves, and bay leaves before serving. Serve with red currant jelly and forcemeat balls.
Pheasants, Roast. — Brillat de Savarin recipe (a la Sainte Alliance). — When a pheasant has hung a sufficient time to become slightly gamey, and this can easily be ascertained by a slight smell and change of colour, it should be plucked, and not before. The
[illustration: 119]
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Records on this page
Roast Snipe on ToastRoast Saddle of Venison and Currant JellyJugged Hare