Cassell's dictionary of cookery

Snipe. — The snipe is a migratory bird. Like woodcock, snipes, after being plucked and singed and the head skinned, are not emptied, but are roasted with everything in them as they succumbed to fate. The thigh is more highly esteemed than any other part. They are in THE SNIPE. season from November to February, but are most abundant and fattest in frosty weather. They frequent marshy meadows, and, during frost, the edges of rushy hiUs, and feed on worms and insects. The snipe is decidedly inferior to the woodcock. Mr. Gallon advises that, when rank birds are shot, they should be skinned, not plucked, as much of the rankness lies in the skin : if unskinned, they should be buried for some hours, because the earth absorbs the oil that makes them rank. The breast and wings are the least objectionable parts, and, if there is abundance of food, should alone be cooked. Snipe Pie (a Danish recipe). — Parboil the birds in bouillon and a little white wine, seasoned with a grated onion, pepper, salt, and nutmeg ; make a forcemeat of three poimds of beef, which scrape fine, likewise a quarter of a pound of fat pork ; pound and mix it well together with a little butter and the crumb of two rolls soaked in bouillon ; make rather thinner than for soup-balls ; season it with grated onion, pounded pepper, allspice, cloves, mushrooms, and gherkins chopped fine ; and thin it with some of the broth in which the snipes were parboiled. Line a dish with this forcemeat ; put in the birds with a little of the soup and a small piece of butter; cover with a thick layer of forcemeat ; bake an hoirr and a half. Serve with a sauce as follows : — Half a pint of soup, a gill of white wine, a little water, and a piece of butter rolled in flour, stirred till smooth ; when it begins to boil, slice in pickled gherkins or lemon. It may be made in the SNI ( 885 ) S]>TI same way with young ducks or pigeons, and eaten hot or cold. Snipes (a la Minute).— Pluck three snipes carefully, and truss them for roasting. Dissolve two ounces of fresh butter in a saucepan, lay the snipes in it side by side and breast downwards, and add two finely-minced shallots, or small onions, a dessert-spoonful of chopped parsley, and a little pepper, salt, and grated nutmeg. Move the saucepan about over a sharji fire till the birds are lightly browned, pour over them as much good stock and sherry mixed as will barely cover them, and add the strained juice of half a lemon and a small piece of crust of bread finely grated. Simmer all gently together tiU the birds are done enough. Lift them out, and put them on a hot dish. Dissolve half a tea-spoonful of Liebig's Extract in the sauce, stir it over the fire for a minute, and poui- it over the birds. Serve immediately. Time, seven to ten minutes to fiy the bii'ds ; seven to ten minutes to stew them. Probable cost of snipes, very A'ariable. Sufficient for three or four persons. Snipes, Choosing of.— Snipes, like woodcocks, when old have the feet hard and thick ; when these are soft and tender the birds are both young and fresh killed. When the bills become moist and the throats muddy, they have been too long killed.