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Classic
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page 88
SNIPE.
Snipe are similar to woodcock, and may be served in the same manner; they will
require less time to roast.
REED BIRDS.
Pick and draw them very carefully, salt and dredge with flour, and roast with a
quick fire ten or fifteen minutes. Serve on toast with butter and pepper. You
can put in each one an oyster dipped in butter and then in bread-crumbs before
roasting. They are also very nice broiled.
ROAST QUAIL.
Rinse well and steam over boiling water until tender, then dredge with flour,
and smother in butter; season with salt and pepper and roast inside the stove;
thicken the gravy; serve with green grape jelly, and garnish with parsley.
TO ROAST PARTRIDGES, PHEASANTS, QUAILS OR GROUSE.
Carefully cut out all the shot, wash thoroughly but quickly, using soda in the
water; rinse again, and dry with a clean cloth. Stuff them and sew them up.
Skewer the legs and wings to the body, larder the breast with very thin slices
of fat salt pork, place them in the oven, and baste with butter and water before
taking up, having seasoned them with salt and pepper; or you can leave out the
pork and use only butter, or cook them without stuffing. Make a gravy of the
drippings thickened with browned flour. Boil up and serve in a boat.
These are all very fine broiled, first splitting down the back, placing on the
gridiron the inside down, cover with a baking tin, and broil slowly at first.
Serve with cream gravy.
GAME PIE.
Clean well, inside and out, a dozen small birds, quail, snipe, woodcock, etc.,
and split them in half; put them in a sauce-pan with about two quarts of water;
when it boils, skim off all scum that rises; then add salt and pepper, a bunch
of minced parsley, one onion chopped fine, and three whole cloves. Cut up half a
pound of salt pork into dice, and let all boil until tender, using care that
there be enough water to cover the birds. Thicken this with two tablespoonfuls
of browned flour and let it boil up. Stir in a piece of butter as large as an
egg; remove from the fire and let it cool. Have ready a pint of potatoes cut as
small as dice, and a rich crust made. Line the sides of a buttered pudding-dish
with the crust; lay in the birds, then some of the potatoes, then birds and so
on, until the dish is full. Pour over the gravy, put on the top crust, with a
slit cut in the
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