Snipe à la Minute

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

three snipes
two ounces of melted butter
two finely chopped shalots
a dessertspoonful of chopped parsley
pepper and salt to taste
pepper and salt to taste
as much good stock and sherry as will just cover them
as much good stock and sherry as will just cover them
the strained juice of half a lemon
a small piece of finely grated crust
some good strong beef gravy

Instructions (7)

Pluck three snipes and truss them for roasting.
Put the snipes head downwards in a saucepan with two ounces of melted butter, two finely chopped shalots, a dessertspoonful of chopped parsley, pepper and salt to taste.
Shake the saucepan over the fire till the birds are lightly browned.
Pour over them as much good stock and sherry as will just cover them.
Add the strained juice of half a lemon and a small piece of finely grated crust.
Simmer till birds are done.
Dish them, and pour over them some good strong beef gravy, and serve quickly.

Original Text

Snipe à la Minute.

Pluck three snipes and truss them for roasting. Put the snipes head downwards in a saucepan with two ounces of melted butter, two finely chopped shalots, a dessertspoonful of chopped parsley, pepper and salt to taste. Shake the saucepan over the fire till the birds are lightly browned, pour over them as much good stock and sherry as will just cover them. Add the strained juice of half a lemon and a small piece of finely grated crust. Simmer till birds are done, dish them, and pour over them some good strong beef gravy, and serve quickly.

Notes

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