After cleaning the snipe, remove skin and eyes from the head, draw it down to the legs and skewer the bill through the lower part of the legs ; pin a thin slice of larding pork around each bird and string them on a skewer. Season with salt, cayenne and black pepper. Roll the ends in melted butter or salad oil. Broil on either side 5 minutes. Serve on hot toast moisten with Maitre de Hotel butter. Garnish with watercress. Roasted Snipe. Prepare same as for broiling snipe. Boast 10 minutes in hot oven. Mince hearts and livers fine, adding 1 teaspoon butter, 1 tea- spoon chives, salt and pepper. Spread slices of stale bread with this paste, a few fresh crumbs on top ; set in hot oven 3 minutes. Place birds on this toast. Garnish with watercress. Serve gravy in bowl. Plover, reed or woodcock, prepare same way. Potted Grouse. Prepare grouse as for roasting, season highly, add 1 dessert- spoon of butter for each bird and dot with the butter. Allow 1 wine glass of claret for 1 pair of grouse. Tie two folds of buttered paper over. Bake 1 hour in moderate oven. Pack 1 pair of grouse in china pot, cover with clarified butter, keep in a cool place ; reheat for breakfast or lunch. 86 KENTUCKY RECEIPT BOOK. Boast Pigeon. To roast pigeons, prepare same way as for roasting chickens, if they are tough, steam 30 minutes before placing them in roasting pan. In roasting allow 1 heaping teaspoon of butter for each bird. Serve on hot toast or on a hot platter. Pigeon Pie. Use 4 young pigeons for making pie. Parboil birds and prepare same as for chicken pie. i^EAT AND FISH SAUCI To Prepare Rouz. The foundation for nearly all common sauces is a roux. Melt 1 tablespoon of butter in a saucepan until it begins to change color, then add 2 tablespoons of flour and stir briskly. Add 1 pint of hot milk, or milk and water in equal proportion, or water, pour in slowly, beat hard, add % teaspoon salt, % saltspoon white pepper and a dash of cayenne. When ready to use, add 1 heap- ing tablespoon butter and let it melt in the sauce. This is ex- cellent for plain white sauce, or drawn butter sauce. For Brown Sauce. Use the above recipe, but allow the flour and butter to brown. Use for soups, stews or gravies for meat and fish. Brown Mushroom Sauce. Two tablespoons butter, y^ teaspoon onion juice, 3 tablespoons of flour, 1 cup of brown stock, ^ teaspoon of salt, % teaspoon pepper. Cook onion in butter until a light brown. Remove onion and stir butter until well browned, add flour with the seasoning. Brown the flour, add stock gradually. Chop % cup mushrooms and simmer for a few minutes in their liquor. Add to sauce when ready to serve. Mint Sauce. Six tablespoons of vinegar, 3 tablespoons of mint, 2 teaspoons of powdered sugar, 1 toasi)Oon of salt; mix well. Let stand 1 huur before serving. Serve with lamb. Mint Sauce. Take a handful of mint, rinse in cold water, chop very fine, then put in saucepan % cup of vinegar, 2 dessert spoons of granu- lated sugar and the mint. Let it simmer 10 minutes. It can be used hot or cold for meats. KENTUCKY BKCEIPT BOOK. 87 Sauce for Lamb or Mutton. One coffee cup of chopped raisins, 1 teaspoon salt, 2 table- spoons granulated sugar, 1 handful of fresh mint, 5 tablespoons toma- to catsup. Put all ingredients in chopping bowl, exceot tomato cat- sup, chop fine, add the catsup and serve cold with meat. Brown Sauce for Beef. Heat 1 coffee cup of stock, blend 1 tablespoon of butter✪ Brown Sauce, and 1 tablespoon flour, add to the hot stock, with 2 cloves, 1 bay leaf, 1 teaspoon of chopped onion, 1 teaspoon chopped parsley. Cook for a few minutes. Strain and serve hot with cannelon of beef, or rolled beef. Wine Sauce For Meats.

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After cleaning the snipe, remove skin and eyes from the head, draw it down to the legs and skewer the bill through the lower part of the legs ; pin a thin slice of larding pork around each bird and string them on a skewer. Season with salt, cayenne and black pepper. Roll the ends in melted butter or salad oil. Broil on either side 5 minutes. Serve on hot toast moisten with Maitre de Hotel butter. Garnish with watercress. Roasted Snipe. Prepare same as for broiling snipe. Boast 10 minutes in hot oven. Mince hearts and livers fine, adding 1 teaspoon butter, 1 teaspoon chives, salt and pepper. Spread slices of stale bread with this paste, a few fresh crumbs on top ; set in hot oven 3 minutes. Place birds on this toast. Garnish with watercress. Serve gravy in bowl. Plover, reed or woodcock, prepare same way. Potted Grouse. Prepare grouse as for roasting, season highly, add 1 dessertspoon of butter for each bird and dot with the butter. Allow 1 wine glass of claret for 1 pair of grouse. Tie two folds of buttered paper over. Bake 1 hour in moderate oven. Pack 1 pair of grouse in china pot, cover with clarified butter, keep in a cool place ; reheat for breakfast or lunch. Boast Pigeon. To roast pigeons, prepare same way as for roasting chickens, if they are tough, steam 30 minutes before placing them in roasting pan. In roasting allow 1 heaping teaspoon of butter for each bird. Serve on hot toast or on a hot platter. Pigeon Pie. Use 4 young pigeons for making pie. Parboil birds and prepare same as for chicken pie. iMEAT AND FISH SAUCE To Prepare Roux. The foundation for nearly all common sauces is a roux. Melt 1 tablespoon of butter in a saucepan until it begins to change color, then add 2 tablespoons of flour and stir briskly. Add 1 pint of hot milk, or milk and water in equal proportion, or water, pour in slowly, beat hard, add % teaspoon salt, % saltspoon white pepper and a dash of cayenne. When ready to use, add 1 heaping tablespoon butter and let it melt in the sauce. This is excellent for plain white sauce, or drawn butter sauce. For Brown Sauce. Use the above recipe, but allow the flour and butter to brown. Use for soups, stews or gravies for meat and fish. Brown Mushroom Sauce. Two tablespoons butter, y^ teaspoon onion juice, 3 tablespoons of flour, 1 cup of brown stock, ^ teaspoon of salt, % teaspoon pepper. Cook onion in butter until a light brown. Remove onion and stir butter until well browned, add flour with the seasoning. Brown the flour, add stock gradually. Chop % cup mushrooms and simmer for a few minutes in their liquor. Add to sauce when ready to serve. Mint Sauce. Six tablespoons of vinegar, 3 tablespoons of mint, 2 teaspoons of powdered sugar, 1 toasi)Oon of salt; mix well. Let stand 1 huur before serving. Serve with lamb. Mint Sauce. Take a handful of mint, rinse in cold water, chop very fine, then put in saucepan % cup of vinegar, 2 dessert spoons of granulated sugar and the mint. Let it simmer 10 minutes. It can be used hot or cold for meats. Sauce for Lamb or Mutton. One coffee cup of chopped raisins, 1 teaspoon salt, 2 tablespoons granulated sugar, 1 handful of fresh mint, 5 tablespoons tomato catsup. Put all ingredients in chopping bowl, except tomato catsup, chop fine, add the catsup and serve cold with meat. Brown Sauce for Beef. Heat 1 coffee cup of stock, blend 1 tablespoon of butter, and 1 tablespoon flour, add to the hot stock, with 2 cloves, 1 bay leaf, 1 teaspoon of chopped onion, 1 teaspoon chopped parsley. Cook for a few minutes. Strain and serve hot with cannelon of beef, or rolled beef. Wine Sauce For Meats.

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