66 DRESSED GAME AND 



on a moderate fire. When done, squeeze an orange 

 over the dish just before serving up. 



Stewed Roebuck Cutlets. 



Sprinkle the cutlets with salt and pepper, cook 

 them in a saucepan with melted butter. When half 

 done, turn them, add a little flour, moisten with 

 equal quantities of white wine and stock, season 

 with chopped eschalots, parsley, and blanched 

 mushrooms ; remove the cutlets when done, place 

 them round an entree dish, reduce the sauce, pass 

 it through a tammy, and pour over the cutlets. 



Snipe a 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 sauce- 

 pan 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. 



Snipe Pie. 



Take eight snipe for a moderately sized pie ; 

 cut them into neat pieces. Make a forcemeat of 

 ham, chicken, tongue, seasoned with a little sweet 

 herbs, pepper, salt, cayenne, some breadcrumbs, and 

 mushrooms chopped fine. Mix all together with 

 the yolks of a couple of eggs, then place in the pie- 



