Snipe with Gravy

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

for the snipes

a small bird-spit
flour them ↝ Flour, 00 [Cereal Grains and Pasta]
baste them with a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a slice of bread roasted brown ↝ Bread, vegetable [Yeast breads]

for the gravy

for two snipes, a quarter of a pint of good beef gravy hot ↝ Gravy, beef [Dips, gravies, other sauces]

for garnish

Garnish with lemons ↝ Lemon, raw [Citrus fruits]

Instructions (12)

Spit the snipes on a small bird-spit.
Flour the snipes.
Baste the snipes with a piece of butter.
Have ready a slice of bread roasted brown.
Lay the roasted bread in a dish.
Set the dish under the snipes for the trail to drop on.
When the snipes are done, take them up and lay them on the toast.
Have ready, for two snipes, a quarter of a pint of good beef gravy, hot.
Pour the hot gravy into the dish.
Set the dish over a chafing-dish for two or three minutes.
Garnish with lemons.
Send them hot to table.

Original Text

SPIT them on a small bird-spit, flour them and baste them with a piece of butter; then have ready a slice of bread roasted brown, lay it in a dish and set it under the snipes for the trail to drop on; when they are enough, take them up and lay them on a toast; have ready, for two snipes, a quarter of a pint of good beef gravy hot, pour it into the dish, and set it over a chafing-dish two or three minutes. Garnish with lemons, and send them hot to table.

Notes

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