Cassell's dictionary of cookery

Snipes, Roasted.— Pluck the birds very carefully so as not to tear the tender skin, and singe and truss without drawing them {see Snipes, To Truss) . Hang the birds feet downwards to a spit, put them to a clear fire, and baste frequently with butter or dripping. When they have been down five minutes, put under them slices of the crumb of bread toasted and buttered on both sides. This toast is intended to catch the droppings of the trail, and is considered by epicures a greater delicacy than the bird itself. A slice should be allowed for each snipe. After the toast is put under the birds, a dish should be held under them when they are basted. When they are done enough, which will be when the steam draws to the fire, flour and brown them. Take them up, dish them with a slice of toast under each, and serve without any sauce in the dish with them. If liked, a slice of lemon may accompany the birds, or a little plain melted butter may be sent to table in a tureen. Snipes should be served very hot, or they will be comparatively worthless. They should not be over roasted; indeed, it is said that some epicures consider they are in perfection when they have been simply carried through a hot kitchen. The thigh is the best part. Garnish the dish with watercresses. Some cooks tie slices of bacon round the birds before roasting them. Time to roast, twenty to twenty-five minutes ; five minutes less if liked underdone. Probable cost, 2s. to 3s. per brace. Suflicient, four snipes for a dish. Snipes, Roasted (another way). — Pluck, singe, and draw the snipes, remove the gizzards, and carefully preserve the trails. Truss the birds, cover them with thin slices of fat bacon, and tie these on securely with twine. Put them down before a clear fire. Take a slice of the crumb of bread for each bird, and toast and butter it on both sides. Chop the trail, spread it on the toast, and put the slices in a brisk oven. Take the birds up, and dish them on the slices of toast in a hot dish. Time to roast, twenty to twenty-five minutes. Snipes, Roasted, witli Truffles.— Pluck, truss, and roast the snipes in the usual way with slices of buttered toast under them. When done enough, take them up, and put inside each bird one or two truffles which have been stewed in brown sauce. Send the sauce which remains to table in a tureen, and serve very hot. Snipes, Salmi of. — Take the remains of cold dressed snipes, and cut ofiE the meat in neat slices. Bruise the bones and trimmings in a mortar, and put them into a stewpan with two shallots, two cloves, a slice of lean undressed ham, a carrot, a table- spoonful of chopped mushrooms, half a dozen peppercorns, and a pint of stock. Let these ingredients stew gently together for an hour; strain the sauce, and return it to the saucepan with a slice of fresh butter rolled in flour, and half a tumblerful of claret or madeira, and any remains of toast covered with trail that there may be. Simmer the sauce again until it coats the spoon. Put the slices of snipe into a clean saucepan, strain the sauce over them, and heat them gently by the side of the fire without allowing them to boil. Put the meat on a hot dish, pour the sauce over it, and serve very hot. Garnish the dish with fried sippets. Time, an hour and a half to two hours. Probable cost, Is., exclusive of the birds.