Snipes or Woodcocks

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Beef Gravy

a pound of lean beef into small pieces ↝ Beef, ground, 93% lean meat / 7% fat, raw [Beef Products]
two quarts of water ↝ Water, tap [Tap water]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bundle of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
some whole pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (4)

Boil snipes or woodcocks in good strong broth, or beef gravy.
To make beef gravy: Cut a pound of lean beef into small pieces.
Put the beef into two quarts of water with an onion, a bundle of sweet-herbs, a blade or two of mace, six cloves, and some whole pepper.
Cover it close and let it boil until it is half reduced.

Original Text

Snipes or Woodcocks.
SNIPES or Woodcocks must be boiled in good
strong broth, or beef gravy, which you must make as
follows: Cut a pound of lean beef into small pieces, and
put it into two quarts of water, with an onion, a bundle
of sweet-herbs, a blade or two of mace, six cloves, and
some whole pepper. Cover it close, let it boil till it is
half

Notes

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