Harper's cook book encyclopædia

Snipes a la Minute. — Pluck three snipes carefully, and truss them for roasting. Dissolve 2 ozs. of fresh butter in a saucepan, lay the snipes in it side by side and breast downward, and add two finely minced shallots, or small onions, a dessertspoonful of chopped parsley, and a little pepper, salt, and grated nutmeg. Move the saucepan about over a sharp 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 till the birds are done enough. Lift them out, and put them on a hot dish. Dissolve half a teaspoonful of extract of meat in the sauce, stir it over the fire for a minute, and pour it over the birds. Serve immediately. Time, seven to ten minutes to fry the birds ; seven to ten minutes to stew them. Snipes, Roasted. — Pluck the birds very carefully so as not to tear the tender skin, and singe and truss. Hang the birds feet downward to a spit, put them to a clear fire, and baste frequently with butter or drip- ping. When they are done enough, 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. Garnish the dish with water-cresses. Some cooks tie slices of bacon around the birds before roasting them. Time to roast, twenty to twenty-five minutes ; five minutes less if liked underdone. Snipes, To Truss. — Handle the birds lightly, pluck them carefully so as not to tear the skin, and pick them entirely, neck and head. Draw them, and wipe them with a clean, soft cloth. Cut off the feet, skin the head, and take out the eyes. Twist the joints of the legs to bring them back upon the thighs, and press the legs close to the body. Turn the head under the wing, and pass the bill through the thighs and body. Tie a string round the legs and breast to keep the legs straight, and pass it also around the head and the tip of the bill. Squabs (with mixed vegetables). — Singe and cut the heads from six white, fat squabs. Split the skin of the neck from the back, then cut the neck close to the breast, taking care not to tear the skin ; cut off the nails and remove the crops. Make a very small incision, opening crosswise at the lower part of the stomach, to clean the inside thoroughly. Put the liver aside, and with a towel dipped in cold water wipe the squabs inside and out. Do not wash them, which injures the flavor. Restore the liver, and dust the inside with a small pinch of salt and a half -pinch of pepper. Put a small piece of cooked bacon beneath the skin at the crop part ; truss, putting the feet inside, which is the latest way to truss birds. Par- Squabs, Baked Venison, Fillets of