The snipes intended to be used for this purpose must
be perfectly fresh. After being plucked, their logs and
wings are to be cut off; merely remove the gizzard
with the point of a knife, leaving all the inside or trail
undisturbed; the snipes should be split in halves, and
placed on a dish. Next, take what is called an earthenware
oval pie-pan, suc]i as is commonly used for potting
meats. >fcc.; line the bottom and sides of this with very
thin layers of fat bacon ; arrange therein the prepared
snipes in neat rows; season between each row with
coarsely ground black pepper and salt; and when the pan
is nearly filled, pour in sufficient clarified fresh butter
to cover the surface of the snipes ; put the lid of the pan
on; lute all round the edge of the pan with slack flour-
aud-water paste to confine the steam which arises from
the snipes, &c., while baking, and which, by being thus
prevented from escap ng entirely, not only improves the
flavour of the pie by condensation, but also tends to
dissolve the bones sufficiently to render them edible:
there being a hole on the top of the lid, it acts as a
safetyalve. These pies must be baked in an oven of
moderate heat, and are intended to be eaten when quire '-
old only. The snipes shot in Ireland are the finest flavoured known, and
are or were prepared in a very simple yet excellent fashion, which
renders them a great delicacy for the breakfast-table. In order to
enable you to indulge in this delectable bonne-bouche, I will at once
furnish you with the necessary instructions to solve the mystery and
gratify your longing. Note.—Woodcocks, fieldfares, plovers, young
pheasants,
partridges, or grouse, larks, wheatears, and especially
ortolans and becafioos, are most excellent when dressed
as indicated in this number.
.-From:The Cook's Guide, and LHouskeeper's &Butler's Assistant. Charles
Elme Francatelli, 1867.
