ing with half a pinch of salt and the third of a pinch of pepper. Cover six bread canapes (No. 832) with this, sprinkling a little fresh bread- crumbs on top. Spread a very little butter over all, and put them OH a tin plate in the oven for two minutes. Arrange the canapes on a hot dish, dress the snipe nicely over, decorate with a little watercress, and strain the gravy into a sauce-bowl, serving it separately. 869. English Snipe, Broiled. — Pick, singe, draw, and dry well six fine English snipe; remove the skin from the heads, split them in two with- out detaching the parts, and put them on a dish. Season with a pinch of salt, half a pingh of pepper, and a tablespoonful of oil. Roll them in well, then put them to broil (with the bills stuck into the breasts), and let them cook for four minutes on each side. Prepare a hot dish with six toasts, arrange the snipe over, spread a gill of maitre d'hotel butter (No. 145) on top, decorate the dish with a little watercress, and serve. 870. Salmi of Snipe a la Moderne.— Singe, draw, and neatly wipe six fine, fat snipe. Chop off the legs, and then stuff the inside with a little game forcemeat (No. 228) through a paper cornet; fill the cavity of the eyes with a little more of the game forcemeat (No. 228), and cover- ing each eye right over the game forcemeat with a small bit of truffle, cut with a tube. Insert the bills in the breasts, and then lay them on a roast- ing-pan, with a little butter; place in the hot oven to roast for six minutes. Take from out the oven, lay each one on a square piece of bread, fried in a little clarified butter, pour one pint of hot salmi sauce (No. 193) over, to which have been added twelve whole mushrooms, and serve. 871. Woodcock, Roasted Plain. — Procure six fine, fat woodcocks, pick, singe, and draw them, putting the hearts and livers on a plate for further use. Take out the eyes, and remove the skin from the heads ; truss up the feet, skewer them with the bill, and tie a barde of fat pork around the breasts ; then chop up all the hearts and livers very fine, with one tea- spoonful of chives, half a pinch of salt, a third of a pinch of pepper, and a teaspoonful of butter. Prepare six bread canapes (No. 832), two and a half inches long, by one and a half wide ; fry them for two minutes in very hot fat, drain them thoroughly, and cover each canape with some of the above mixture, spreading a little fresh bread-crumbs and a very little butter over ; place them in a small baking-pan and lay aside. Now put the woodcocks in a roasting-pan with a little butter well spread over the birds, and roast them in a brisk oven for ten minutes. Two minutes before they are done, put the canapes in the oven, then take both out, and lay the canapes on a hot dish ; untie the birds, and arrange them over the canapes, decorating the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately. ✪ English Snipe, Broiled

AI-modernized reading of the original text

ing with half a pinch of salt and the third of a pinch of pepper. Cover six bread canapes (No. 832) with this, sprinkling a little fresh breadcrumbs on top. Spread a very little butter over all, and put them OH a tin plate in the oven for two minutes. Arrange the canapes on a hot dish, dress the snipe nicely over, decorate with a little watercress, and strain the gravy into a sauce-bowl, serving it separately. 869. English Snipe, Broiled. — Pick, singe, draw, and dry well six fine English snipe; remove the skin from the heads, split them in two without detaching the parts, and put them on a dish. Season with a pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, then put them to broil (with the bills stuck into the breasts), and let them cook for four minutes on each side. Prepare a hot dish with six toasts, arrange the snipe over, spread a gill of maitre d'hotel butter (No. 145) on top, decorate the dish with a little watercress, and serve. 870. Salmi of Snipe a la Moderne.— Singe, draw, and neatly wipe six fine, fat snipe. Chop off the legs, and then stuff the inside with a little game forcemeat (No. 228) through a paper cornet; fill the cavity of the eyes with a little more of the game forcemeat (No. 228), and covering each eye right over the game forcemeat with a small bit of truffle, cut with a tube. Insert the bills in the breasts, and then lay them on a roasting-pan, with a little butter; place in the hot oven to roast for six minutes. Take from out the oven, lay each one on a square piece of bread, fried in a little clarified butter, pour one pint of hot salmi sauce (No. 193) over, to which have been added twelve whole mushrooms, and serve. 871. Woodcock, Roasted Plain. — Procure six fine, fat woodcocks, pick, singe, and draw them, putting the hearts and livers on a plate for further use. Take out the eyes, and remove the skin from the heads ; truss up the feet, skewer them with the bill, and tie a barde of fat pork around the breasts ; then chop up all the hearts and livers very fine, with one teaspoonful of chives, half a pinch of salt, a third of a pinch of pepper, and a teaspoonful of butter. Prepare six bread canapes (No. 832), two and a half inches long, by one and a half wide ; fry them for two minutes in very hot fat, drain them thoroughly, and cover each canape with some of the above mixture, spreading a little fresh bread-crumbs and a very little butter over ; place them in a small baking-pan and lay aside. Now put the woodcocks in a roasting-pan with a little butter well spread over the birds, and roast them in a brisk oven for ten minutes. Two minutes before they are done, put the canapes in the oven, then take both out, and lay the canapes on a hot dish ; untie the birds, and arrange them over the canapes, decorating the dish with a little watercress. Strain the gravy into a sauce-bowl, and serve it separately.

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English Snipe, BroiledSalmi of Snipe a la ModerneWoodcock, Roasted Plain

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