A “snipe pie.”

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No.6. Sweets "part 1"
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Line the crust with foreign game and duly seasoned beef skirt.
  2. Pack the whole snipe (previously deprived of their heads, feet, and gall) into the pie.
  3. Add pepper, salt, and mushrooms (if at hand).
  4. Add a little stock or water.
  5. Cook for two to two and a half hours.
Original Text · last edited 4 days ago
A “snipe pie.”—A well-known dainty, which may be economically prepared with foreign game, the beef skirt (duly seasoned) lining the crust, and the whole birds, previously deprived of their heads, feet, and gall, being packed in with pepper, salt, and, if at hand, some mushrooms, together with a little stock or water. This pie, if made with three snipe, will take from two to two and a half hours' cooking.
Notes
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