Snipes, Cooked (German fashion). —
Pluck the bii'ds, skin the head, and remove the
eyes. Singe them, and cut off the claws ; twist
the legs, disjointing them, and so- bring the
feet close to the thighs, and put the long beak
through these as a skewer. The position wiU
indicate how the breast may be kept thrown up
by passing twine roimd the joints and lower
part of the body, to tie at the back. Put them
in a stewjjan just large enough to hold them
with butter enough to keep them basted, turn-
ing as they are done on one side till they are
tinged all over. About twenty minutes by a
brisk heat will cook them. Toast slices of
bread, pour on these the butter they were
cooked in, and serve the birds on them. Dressed
in this way, they are not drawn before the
trussing. — German National Cookery.
Snipes, Gravy for {see Orange Gra\y for
Teal, Widgeons, Snipes, Woodcocks, &c.).'
Snipes, Potted (a good breakfast dish-
to be eaten cold). — Take some freshly-killed
snipes, pluck them carefully, cut off the legs
and wings, take away the gizzard, but leave
the trail untouched. Cover the bottom and
sides of an ordinary potting-pan -nath thin
sKces of fat bacon. Place the snipes in this in
layers until the dish is almost fuU, and carefully
season each layer with salt and pepper. Pour
in as much clarified butter as will cover the
birds, and lay over the surface of the pan a
paste of flour and water, or, if the lid is put on,
lay a border of paste round the edge of it to
keep in the steam. When the pastry only is
used, a little slit should be made in the middle
of it with a knife to prevent accidents. Bake
the pie in a moderate oven. "WTien done
enough, let it got quite cold before serving.
Time to bake a moderate-sized pie, about an
hour and a quarter.
Snipes, Pudding of.— An excellent pud-
ding may be made with snipes and woodcock,
as well as with small wild fowl of various kinds.
Pluck and singe a brace of snipes, and divide
them into halves. Take away the gizzards
with the point of a knife, and leave the trails
untouched. Season the bii-ds with salt and
cayenne. Lino a pudding-basin with suet crust.
Lay in it a slice of rump steak seasoned with
pepper and salt only, put in the snipes, and
l^lace upon them another slice of rump steak.
Pour upon the meat a quarter of a pint of
good beef gravj-, cover with pastry, press the
edges together ^s-ith the finger and "thumb, and
steam or boil the pudding till done enough.
Turn it out carefully, and serve very hot.
A few slices of trufile may be added to the
pudding or not. Time to boil the pudding, an
hour and a half. Sufficient for four or five
persons.
Snipes, Pudding of, Superior.— Take ✪ Snipes, Pudding of
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Snipes, Cooked (German fashion). —
Pluck the bii'ds, skin the head, and remove the
eyes. Singe them, and cut off the claws ; twist
the legs, disjointing them, and so- bring the
feet close to the thighs, and put the long beak
through these as a skewer. The position wiU
indicate how the breast may be kept thrown up
by passing twine roimd the joints and lower
part of the body, to tie at the back. Put them
in a stewjjan just large enough to hold them
with butter enough to keep them basted, turn-
ing as they are done on one side till they are
tinged all over. About twenty minutes by a
brisk heat will cook them. Toast slices of
bread, pour on these the butter they were
cooked in, and serve the birds on them. Dressed
in this way, they are not drawn before the
trussing. — German National Cookery.
Snipes, Gravy for {see Orange Gra\y for
Teal, Widgeons, Snipes, Woodcocks, &c.).'
Snipes, Potted (a good breakfast dish-
to be eaten cold). — Take some freshly-killed
snipes, pluck them carefully, cut off the legs
and wings, take away the gizzard, but leave
the trail untouched. Cover the bottom and
sides of an ordinary potting-pan -nath thin
sKces of fat bacon. Place the snipes in this in
layers until the dish is almost fuU, and carefully
season each layer with salt and pepper. Pour
in as much clarified butter as will cover the
birds, and lay over the surface of the pan a
paste of flour and water, or, if the lid is put on,
lay a border of paste round the edge of it to
keep in the steam. When the pastry only is
used, a little slit should be made in the middle
of it with a knife to prevent accidents. Bake
the pie in a moderate oven. "WTien done
enough, let it got quite cold before serving.
Time to bake a moderate-sized pie, about an
hour and a quarter.
Snipes, Pudding of.— An excellent pud-
ding may be made with snipes and woodcock,
as well as with small wild fowl of various kinds.
Pluck and singe a brace of snipes, and divide
them into halves. Take away the gizzards
with the point of a knife, and leave the trails
untouched. Season the bii-ds with salt and
cayenne. Lino a pudding-basin with suet crust.
Lay in it a slice of rump steak seasoned with
pepper and salt only, put in the snipes, and
l^lace upon them another slice of rump steak.
Pour upon the meat a quarter of a pint of
good beef gravj-, cover with pastry, press the
edges together ^s-ith the finger and "thumb, and
steam or boil the pudding till done enough.
Turn it out carefully, and serve very hot.
A few slices of trufile may be added to the
pudding or not. Time to boil the pudding, an
hour and a half. Sufficient for four or five
persons.
Snipes, Pudding of, Superior.— Take